By AprilPublished Are you tired of eating the same old sweet potato casserole? Do you have a container of leftover mashed sweet potatoes sitting in your fridge, waiting to be used?
In a medium bowl, mix together sweet potatoes, sour cream, milk, egg, and maple syrup.
Melt 2 tablespoons of butter in the microwave or in a small saucepan, then add it to the mixture. Whisk until well combined.
In a large bowl, combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon. Whisk to combine.
Add the wet ingredients to the dry ingredients and whisk until just combined. Be careful not to overmix.
In a large skillet, melt 1 tablespoon of butter over medium heat and swirl to coat the pan.
Pour four 1/4-cup batches of batter onto the skillet, using the back of a ladle to smooth them out into 4-inch disks.
Cook the pancakes for about 2 minutes on the first side, or until golden brown. Carefully flip and cook for another 2 minutes on the second side, until browned and puffed.
Transfer the cooked pancakes to a plate set in a warm oven, and repeat the process until all the batter is used.
Serve the pancakes immediately with extra maple syrup.
Are you tired of eating the same old sweet potato casserole? Do you have a container of leftover mashed sweet potatoes sitting in your fridge, waiting to be used? Look no further! Sweet potato pancakes are the perfect solution to your leftover sweet potato dilemma. Not only are they a delicious and creative way to repurpose your leftovers, but they are also incredibly easy to make.
Imagine waking up to the delicious aroma of warm pancakes sizzling on a griddle. The sweet aroma of cinnamon and nutmeg fills the air, making your mouth water in anticipation. As you take your first bite, you are greeted with a burst of flavor - the natural sweetness of the sweet potatoes combined with the warm spices. The pancakes are fluffy and tender, with a slight crispness on the edges.
But why choose sweet potato pancakes over traditional pancakes? Well, sweet potatoes are not only packed with flavor, but they are also incredibly nutritious. They are rich in vitamins A and C, fiber, and antioxidants. By using leftover mashed sweet potatoes in your pancakes, you are adding an extra boost of nutrients to your breakfast while reducing food waste.
Making sweet potato pancakes is a breeze. Start by gathering your ingredients - leftover mashed sweet potatoes, flour, baking powder, milk, eggs, and your favorite spices. In a large bowl, whisk together the dry ingredients. In a separate bowl, mix the wet ingredients, including the mashed sweet potatoes. Slowly pour the wet ingredients into the dry ingredients, stirring until just combined.
Heat a griddle or skillet over medium heat and lightly grease it with butter or cooking spray. Using a measuring cup or ladle, pour the pancake batter onto the hot griddle. Cook until bubbles form on the surface, then flip and cook for another minute or two until golden brown.
Now comes the fun part - toppings! Sweet potato pancakes are incredibly versatile and can be topped with a variety of delicious options. For a classic twist, drizzle your pancakes with maple syrup and sprinkle with powdered sugar. If you're feeling adventurous, try topping them with a dollop of whipped cream, a sprinkle of chopped nuts, or a spoonful of fruit compote.
So the next time you find yourself with a container of leftover mashed sweet potatoes, don't let them go to waste. Whip up a batch of sweet potato pancakes and indulge in a breakfast that is both nutritious and delicious. With just a few simple ingredients and a little bit of creativity, you can transform your leftovers into a mouthwatering morning treat.
Yes, you can definitely use canned sweet potatoes. Just make sure to drain them well and mash them before adding them to the pancake batter.
Yes, you can prepare the pancake batter the night before and refrigerate it. Just give it a good stir before cooking the pancakes.
Absolutely! Once cooked, let the pancakes cool completely, then place them in a freezer bag or container. They can be stored in the freezer for up to three months. To reheat, simply pop them in the toaster or microwave.
Yes, you can use a gluten-free flour blend instead of regular flour. Just make sure to adjust the measurements accordingly, as gluten-free flours may absorb more moisture.
Definitely! Feel free to experiment with different spices such as ginger, cloves, or cardamom to add a unique flavor to your pancakes.
Yes, you can make vegan sweet potato pancakes by using non-dairy milk and replacing the eggs with a flaxseed or chia seed egg substitute.
Yes, sweet potato puree can be used instead of mashed sweet potatoes. Just make sure it is smooth and creamy before adding it to the pancake batter.
Absolutely! Use a smaller amount of batter and cook them on a griddle or skillet to make adorable mini pancakes.
AprilCook, recipe developer and the heart of Chefwiz. More about April
