Saturday morning pancakes. Have I mentioned it’s a tradition? I just love it – after a long week, the combination of a Friday night movie and Saturday morning pancakes can rarely be topped. It doesn’t always happen every weekend, but Justin and I definitely take advantage of it when we don’t have other plans. And sweet potatoes are so tasty and versatile. We’ve made sweet potato pancakes before, and they have always been good, but the real kicker of this recipe is the Brown Sugar Syrup, which Justin found online. It truly completes the pancakes. The delicious base recipe I use for the pancakes is from Gourmet Magazine, and I found it on Epicurious. Add a cup of mashed sweet potatoes, sprinkle some toasted pecans on top, and it’s like eating the Autumn season for breakfast!
Makes about 10 pancakes
3/4 cup oats (rolled or quick cooking is fine)
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
1 cup buttermilk
3 tablespoons Earth Balance (or other trans-fat free margarine), divided
1 tablespoon packed brown sugar
1 cup coarsely mashed cooked sweet potatoes
If you don’t have buttermilk, measure 1 tablespoon of apple cider vinegar, and add enough milk to it in order to make 1 cups. Let stand 5 minutes. Mix together first seven ingredients, set aside. Mix together egg, buttermilk, two tablespoons of melted butter, and brown sugar. Add wet ingredients to dry ingredients, stir just until combined, and fold in sweet potatoes. Pour by 1/4 cupfulls onto buttered hot griddle. When bubbles form on top, flip and cook a few minutes longer. Drizzle with brown sugar syrup and sprinkle with toasted pecans.
Brown Sugar Syrup
Makes just a bit more than enough for one batch of Sweet Potato Pancakes
1 cup brown sugar
1/2 cup water
1 tablespoon butter
Measure out ingredients into saucepan. Bring to a boil, and once sugar is dissolved, the syrup is ready.
Heat dry saucepan over medium heat. Add about 1 cup of pecans to pan. Toast for about 5-7 minutes, stirring often. Once you really start to smell the pecans, they’re close to done.