Prep 15 mins
Cook 15 mins
Another email recipe from Taste of Home that sounds like a great way to use up left overs. Here's what they said: "Sometimes sweet potatoes end up as leftovers, but they go well in pancake batter. Topped with caramel sauce, butter and toasted cashews. Don't have leftovers? Use canned sweet potatoes"
- 2 cups all-purpose flour
- 2 tablespoons packed brown sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1 egg
- 1 3⁄4 cups 2% low-fat milk
- 1⁄2 cup canned sweet potatoes, mashed
- 2 tablespoons butter, melted
- 12 ounces hot caramel ice cream topping, warmed
- 3⁄4 cup coarsely chopped unsalted cashews, toasted
- whipped butter (optional)
- In a small bowl, combine the first eight ingredients.
- In another bowl, whisk the egg, milk, sweet potatoes and melted butter.
- Stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
- Cook until the second side is golden brown.
- Drizzle with caramel topping; sprinkle with nuts.
- Serve with whipped butter if desired.
Excellent! These have excellent flavor and are not too dense. I only added cinnamon (personal preference) and 1/2 t. vanilla. I also replaced one cup of the flour with white whole wheat flour. I cooked and mashed a sweet potato, it worked just fine. I think I prefer these to "regular" pancakes! My DH had never had sweet potato pancakes before and was a little skeptical, but he loved these. We had maple syrup instead of the caramel sauce, but I'll keep the sauce in mind for other things. Thanks Bonnie G#2, this is a keeper!