| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 55 min |
| Cook: | 15 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 4 teaspoons baking powder
- 2 tablespoons brown sugar
- 1 teaspoons cinnamon
- Pinch nutmeg
- 2 cups milk
- 4 teaspoons melted butter, plus more for greasing skillet
- 2 whole eggs
- 1 sweet potato, cooked until tender, peeled and pureed
- Pecan butter, recipe follows
- Maple syrup, for serving
- 1/4 cup finely chopped pecans toasted and cooled
- 1/2 pound butter, softened
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla
- 1 tablespoon brown sugar
- 1 tablespoon honey
Instructions
- In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
- Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 624 |
| Total Fat | 41 g |
| Saturated Fat | 23 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 4 g |
| Sugar | 21 g |
| Protein | 10 g |
| Cholesterol | 150 mg |
| Sodium | 318 mg |
Reviews
This was delicious! I didn’t have any milk, but it still worked great with water as a substitute. I also may have added a handful of chocolate chips:)
I subbed Gluten Free flour and added a very ripe banana. Absolutely delicious.
Why is it so hard to find the nutrition facts?!
Love the recipe — esp the whole wheat flour. Needs salt. Also added an extra 1/2 tsp of baking powder, and used half almond-milk.
Another winner from FN! I will be using these from now on instead of my regular pancake recipe. They are definitely more hearty than plain flour pancakes. These really live up to their name with a real cake-like flavor and consistency. I followed the pancake recipe exactly except I didn’t have whole wheat flour and substituted another cup of AP flour. One big change I made was to cube the sweet potatoes and then steam them as AB does in his Good Eats episode on sweet potatoes. Steaming keeps more flavor in than boiling and they don’t come out as dry as baking. Plus you can steam and mash a big batch and then freeze them in ziplocks for future use. The second change was using a blender to puree the sweet potatoes in the milk, then adding in the butter, brown sugar, cinnamon, nutmeg, and eggs. Then just pour this into the dry ingredients and it mixes up fast and smooth.
Delicious. And after doing the nutrition calculations, very healthy if you skip the maple syrup and go halves on the pecan butter.
These are AMAZING. Light and tastey! I used a large sweet potato…about 1 1/2 cups worth large! Recipe didn’t say potato size so now I know!
This recipe is in desperate need of SALT! I added a pinch since I suspected this before I tasted them, and I should have added more. I’d guess at least a 1/2 tsp? Other than that they are good!
This was very good. I also suggest using clarified butter or ghee keep the butter from burning. I am going to add this as one of my favorites.