At our house, we eat these a lot as breakfast for dinner. For years, I told my son they were "fall pancakes" because I knew "sweet potato pancakes" wasn't going to go over so well. (He's 10 now, so he can handle the truth!)
Call them what you will...they are yummy!
These are made with canned sweet potatoes. They could certainly be made with fresh cooked & mashed sweet potatoes, but it makes me smile buying that can of Sugary Sam's. :)
Sweet Potato Pancakes
1 ¼ c. all purpose flour
¼ c. chopped pecans, toasted
2 ¼ tsp baking powder
½ tsp cinnamon
¼ tsp ginger
1/8 tsp freshly grated nutmeg
1/8 tsp allspice
¼ tsp coarse salt
1 c. buttermilk (or regular milk)
¼ c. packed dark brown sugar
1 TBSP vegetable oil
1 tsp vanilla extract
1 (16 oz) can sweet potatoes, drained & mashed
Whisk together flour, 2 TBSP pecans, baking powder, spices and salt.
Combine milk through vanilla; add to the flour mixture. Stir until smooth. Stir in the mashed sweet potatoes.
Ladle about 1/4th cup batter for each pancake onto a non-stick griddle. Turn when edges are cooked and top is covered with bubbles.
Top with maple syrup....
...and maybe a little more syrup...
and sprinkle with remainder of pecans.
Flavor-of-the-Month link up is tomorrow, November 30th!