Just 2 Ingredients for Sweet Pancakes

Next time you bake off some sweet taters, add a few more for a tasty breakfast or novel side dish to up your dinner game. It’s not a bad practice to fill your oven with other items, like tubers, to eat later in the week. That’s efficiency at work!

Two ingredients you’re questioning? Most cooks won’t count basic components: salt, pepper, fat, and water…you get the picture. Let’s play with our food.

INGREDIENTS:  Recipe serves 2-3 generously. Can easily be halved or doubled

• sweet potato – 1 LB, cooked and cooled, peeled and chunked
• eggs – 4
• salt – 1/2 tsp
• cinnamon – 1/2 tsp [or 1/4 tsp. allspice]
• water – enough to develop batter

INSTRUCTIONS:

1. Add the sweet potato, eggs, salt, and cinnamon to a food processor or high-speed blender and puree, scraping down the bowl if needed until creamy
2. Now add a 1/2 cup measure of water to the blender and create a small, pourable batter—add additional water and blend as needed.
3. Preheat a non-stick skillet or seasoned cast iron skillet to medium—not high heat—as the pancakes will burn before done cooking
4. Be sure the skillet is hot, then coat the skillet with oil spray
5. Arrange 1/4 cup measures of batter about the skillet
6. Cook about 3 minutes per side (you want a lot of brown caramelization)  and keep warm as you continue

TOPPINGS:

• Serve with syrup, nut butters, or apple sauce

 

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Recipe adapted, original by Meghan Splawn, former Culinary Director for Alton Brown

The original recipe can be found here