Sweet Potato Pancakes
Good morning world! It is a good day to not have to study, and even the rain cannot dampen my mood today! In celebration of finally having a true morning off, I slept in (sad that 8am feels like sleeping in…), made myself a delicious breakfast, and enjoyed it as I reflected on the upcoming Easter holiday. I was particularly convicted by this passage in Matthew, and felt painfully aware of how often I, like, Peter, deny or attempt to hide the work that Christ has done in my life. Hope you, too, can find some time for reflection on this Easter weekend!
I have an enormous amount of sweet potatoes (courtesy of an unfulfilled craving for sweet potato fries the last time my mom took me on a Costco shopping spree) and need to use them up before they whither and mold in my closet. My roommate made sweet potato pancakes yesterday, and I knew I had to try them (my recipe, below, is a little different than hers, but similar in its idea). These were even more delicious than I expected, after getting mixed reviews from my roommate’s experiment! They are made slightly healthier by using whole-wheat flour, less butter than the original recipe calls for, and more natural sugars. Also, you get some veggie in your breakfast! Sweet potatoes are packed with beta-carotene, vitamins A and C, and fiber, which makes them a superfood, linked to clearer, healthier skin. (Read more here or here or here!) Even still, this is a pretty filling breakfast and is definitely a special occasion treat.
Some tips for this recipe: steam the sweet potato for about 5 minutes with the skin still on, and then run it under cold water. This will make it ridiculously easy to peel, even using a dull hand-me-down kitchen peeler like I have! Then throw the sweet potato back in to steam until it is very soft. I used a food processor to mash the sweet potato, but if you do not have this tool you need it to be very soft to mash by hand. Also, pancakes come out best when your pan or griddle is very hot, so let your pan heat up for a minute or two before adding the batter. This batter is a little on the thick side, so spread it out with a spoon or a spatula in the pan as soon as you pour it, so you get fully cooked pancakes instead of crispy crusts and doughy centers.
I have a lot of upcoming posts lined up (I tend to cook A LOT when I have a little free time on my hands) so here are some things to look forward to: Boston family Easter dinner (with my dessert contributions), sweet potato gnocchi, Southwestern scramble, stuffed peppers, my first experience at Whole Foods, and some thoughts on when and why to eat organic. Let me know which post you would like to see first!
Sweet Potato Pancakes with Cinnamon-Pecan Butter (makes about 8 pancakes, enough for 3-4 people)
Ingredients: (adapted from a recipe at The Food Network)
1 cup whole wheat flour
2 tsp baking powder
1 tbsp brown sugar
1 tsp cinnamon
1 cup milk (soymilk works fine!)
1 tsp canola oil
1 small sweet potato, steamed until tender and pureed
For pecan butter:
1/4 cup pecans, toasted and cooled
2 tbsp Light Smart Balance spread
1 tsp cinnamon
1 tsp vanilla
1 tbsp agave nectar (can substitute with more honey)
1 tsp honey
3 tbsp soymilk
For pecan butter, toast pecans in a 400 degree oven for 10-15 minutes until light brown and fragrant. Let cool while making pancake batter.
Combine all of the dry ingredients in a large bowl and whisk together. Mix in wet ingredients, and finally add in pureed sweet potato. Mix until smooth.
Finish pecan butter by adding all ingredients to a food processor. Should be a slightly runny but still nut-buttery consistency, so adjust with soy milk to get this just right.
Cook pancakes in batches on a hot skillet until golden brown. Serve drizzled with pecan butter and sprinkled cinnamon.