Recipe by shawnajean
My kids love sweet potatoes so I thought they would like this recipe I found in a Parent & Child book.
Top Review by internetnut
I'm not rating this recipe as I have not tried it. I to found this in the magazine. There's a tip it says try adding grated or pureed veggies to basic batter-zucchini, carrots, and beets are perfect in pancakes. I'd like to try this recipe using homemade marshmallows. Thanks for posting. I've added this to my cookbook. Christine (internetnut)
- 1 1⁄2 cups all-purpose flour
- 6 tablespoons brown sugar (packed)
- 1⁄2 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cinnamon
- 3 eggs
- 2 cups buttermilk
- 3⁄4 cup sweet potato, cooked and mashed (canned or fresh)
- 4 tablespoons butter, melted
- 1 teaspoon vanilla
- 2 cups mini marshmallows
Directions See How It's Made
- In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate bowl, whisk together eggs, buttermilk, sweet potatoes, butter, and vanilla.
- Pour liquid ingredients into flour mixture and whisk until just combined, a few lumps are OK.
- Lightly coat a griddle or nonstick skillet with oil. Heat to medium-high heat and spoon 1/4 cup batter for each pancake. Sprinkle a few marshmallow onto each spoonful of batter.
- Cook until bubbles form on top and batter is set-about 4 minutes. Using a thin, flexible spatula, flip pancakes and cook until golden brown, 2-3 minutes more. Serve with warm maple syrup and extra marshmallows if desired.