Recipe Cathrine Mccord from Weelicious
I had a half baked Sweet Potato left over last week and decided to make pancakes with it. I didn’t use a recipe, but I also didn’t measure. For accuracy I found this recipe which sounded quite similar. I used Capay Mills Sonora Flour and used a combo of Greek Yogurt and Milk to add a little tang.
1 cup Flour
2 tsp Baking Powder
1/2 tsp ground Cinnamon
1/4 tsp ground Nutmeg
1/2 tsp Salt
1 large Egg
1 1/4 cups Milk
1 TB Brown Sugar
1 TB Vegetable Oil
1 cup Sweet Potato Puree
In a bowl, whisk together flour, baking powder, cinnamon, nutmeg and salt. In a separate bowl, whisk together the remaining ingredients. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Heat a large skillet or griddle over medium heat and lightly coat with butter or oil. Pour about 1 TB of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes. Flip and cook one minute longer on other side. Serve.