Recipe by Ravenseyes
This is one of my all time favorite recipes its great for a Sunday morning brunch - especially if you had baked sweet potatoes the night before because you just save one for the breakfast the next day - I use the orange colored sweet potato as it seems to retain the most moisture and has the best flavor.
Top Review by dmetts
Batter was so thick couldn't pour into skillet and the pancakes wouldn't cook all the way through becuse of the thickness. I followed the recipe to the tee with the exception of using white whole wheat flour and buttermilk. I skipped the pecans. I'm not sure I will try this recipe again.
- 1 1⁄4 cups flour
- 1⁄4 cup pecans (chopped)
- 3 tablespoons cornmeal (yellow)
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 1 cup milk (or buttermilk)
- 1 cup sweet potato (cooked & mashed)
- 3 tablespoons brown sugar
- 1 tablespoon canola oil
- 1⁄2 teaspoon vanilla
- 2 large egg yolks
- 2 large egg whites, lightly beaten
Directions See How It's Made
- Combine first 6 ingredients in a large bowl, stirring with a whisk.
- Combine milk, sweet potato, sugar, oil, vanilla and egg yolks, stirring until smooth. Add to flour mixture stirring until just combined. Beat egg whites with a mixer on high until soft peaks form; fold into batter. Let the batter rest for 10 minutes.
- Heat nonstick griddle or skillet over medium high heat. Coat with nonstick spray and evenly spoon out your pancake batter cook till done and serve with a nice crème fresh and a sprinkle of powdered sugar. Or go the traditional way and serve with butter and syrup.