spiced sweet potato pancakes.

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I made these at the Burlington County Farmers Market this morning for the cooking demonstration in the Farmhouse Kitchen!  It was my first cooking demo – and it was one of the bet things I’ve ever done.  It makes me so happy to share my love of food – especially pancakes! I topped these with homemade whipped cream, powdered sugar and toasted pecans.

IMG_2209

Recipe:

for the pecans: 

  • 1 bag shelled, whole pecans

Instructions:

  1. Lay pecans flat on a baking sheet.
  2. Toast in the oven at 350 degrees for 5 minutes.
  3. Remove from oven, let cool and chop pecans.

for the whipped cream:

  • 1 quart heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. Add whipping cream to a stand mixer with a whisk attachment.
  2. Whip until you reach stiff peaks – watch closely do you don’t over-whip.
  3. Add powdered sugar and vanilla.
  4. Mix until just combined.

for the pancakes:

  • 1 large sweet potato
  • 2 cups all-purpose flour
  • 1/3 cup brown sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon cinnamon
  • 2 teaspoons pumpkin spice
  • 2 large eggs
  • 1/4 cup (1/2 stick) butter, melted
  • 1 Tablespoon vanilla extract
  • 1 & 1/2 cup almond milk (I used unsweetened vanilla OR Origin Almond‘s Cinnamon Vanilla Horchata almond milk from the Farmers Market!)

Instructions:

  1. Peel and dice the sweet potato – place in a pot with 1/2 inch full of water.
  2. On medium-high heat, cook sweet potato until very soft and tender.
  3. Set sweet potato aside to cool.
  4. In a large bowl, combine flour, baking powder, salt, cinnamon and pumpkin spice.
  5. Once sweet potato is cooled, place in a blender with1/2 cup of almond milk.
  6. Blend until smooth and transfer to another bowl.
  7. Add eggs and melted butter to the sweet potato puree and mix until smooth.
  8. Add sweet potato mixture in about 3 increments to the dry ingredients, alternating with rest of the almond milk – mix until just combined.
  9. Heat a large skillet up to medium heat and grease.
  10. Add batter to make small or large pancakes – your choice.
  11. Once batter bubbles, flip.
  12. Serve with whipped cream, toasted pecans, powdered sugar and puree maple syrup!

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