Prep 20 mins
Cook 20 mins
How do you make pancakes nice and fluffy but still really moist? Add mashed potatoes! The orange maple syrup combines the flavours of orange, apricot and maple, to create a sweet, flavourful thin sauce. Do not skip beating the egg whites, as this is what makes the pancakes fluffy.------ Recipe created by me for RSC #9!
- 2 eggs, yolk and white separated
- 3⁄4 cup white potato, cooked and mashed to form 3/4 cup unflavoured
- mashed potatoes
- 1 1⁄4 cups skim milk
- 1⁄2 teaspoon vanilla
- 1 1⁄3 cups flour
- 1 teaspoon cinnamon
- 2 1⁄2 tablespoons brown sugar
- 2 1⁄2 teaspoons baking powder
Orange Maple Syrup
- 3⁄4 cup orange juice
- 1⁄4 teaspoon orange zest
- 6 dried apricots, finely chopped
- 1 pinch cinnamon
- 3 tablespoons pancake syrup
- 3 tablespoons water
- 1 1⁄2 teaspoons Splenda sugar substitute or 1 1⁄2 teaspoons sugar
- 1⁄3 teaspoon brown sugar (optional)
- For the MASHED POTATO: peel and dice two medium-small white potatoes.
- Place in a medium saucepan on high heat and add enough water to cover.
- Once potatoes are boiling reduce heat and simmer for 15 minutes or till potatoes are done.
- Mash potatoes with potato masher and enough milk to make them creamy.
- For the ORANGE MAPLE SYRUP: place chopped apricots, orange zest, orange juice, and pinch cinnamon in a small saucepan, heat on medium heat till boiling.
- Turn off heat, add Splenda, brown sugar, and water and let stand for 15 minutes so apricots can continue to soften.
- In a food processor or blender, blend apricot orange juice mixture till as smooth as you can get it.
- Stir in pancake syrup. Serve warm.
- For the PANCAKES: Separate two eggs, place the yolks in a large bowl and the whites in a medium bowl.
- Beat the egg whites with a hand mixer until white, fluffy and stiff, set aside.
- Add ¾ cup mashed potato to the egg yolks and whisk with a wire whisk till smooth.
- Add milk and vanilla, and whisk till smooth.
- Add flour, cinnamon, brown sugar and baking powder to the wet ingredients, stir until just mixed.
- Fold in beaten egg whites.
- On a greased or cooking sprayed griddle or pan, cook pancakes using ¼ cup per pancake (batter will be quite thick); cook until bubbles start to appear and flip.
These were delicious! I had some frozen potato cubes in the freezer I wanted to use up, and they were perfect! I didn't make the syrup because I wanted to freeze the leftover pancakes and I wasn't sure that the syrup would last a week. But the pancakes themself had perfect texture and colour, and I owuld definitely make them again without hesitation.
Hello LUv 2 BaKE! Kudos on your recipe for fluffy pancakes. They are very tasty & unique. Just finished skimming the contest entries & wanted to tell u that I thot urs shud hv been one of the winners in my estimation. Quite honestly, I thot the top recipe winners were actually quite simple and merely copies of old recipes. I have been cooking for over 40 years & I must say that your recipe definately gets added to my files.
OUTSTANDING! In every way, OUTSTANDING! The pancakes were wonderfully light & fluffy, & the syrup, well, it was GREAT! Now I like maple syrup, & I really enjoy using light corn syrup on my pancakes, but this syrup was way out in front of anything else! Many thanks for this great contribution!