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Saturday, April 9, 2011

Sweet Potato Pancakes

I told you that I returned home from vacation last month full of inspiration, at least in terms of food! In my Charleston Restaurant post, I raved about some sweet potato pancakes I had for breakfast one morning. Though mouth-watering, they were the equivalent of dessert for breakfast and I was eager to try a healthier version at home. Lo and behold, when I searched online for sweet potato pancake recipes, I came across one on Food Network's site that claimed to be the same recipe that Joseph's in Charleston, where I had my original taste of the pancakes, uses.

I'm not convinced this is actually their recipe...I modified it to make it slightly healthier, but even the recipe as posted didn't seem sinful enough. I'm pretty sure they bathed their pancakes in butter before plating them :) (don't worry, I skipped that step). I opted out of the honey pecan butter, as we were still coming down from our vacation sugar high the morning I made these (if you want to make it though, you can find the recipe here)! However, I couldn't resist sprinkling them with powdered sugar as they did at Joseph's.

Ryan and I both loved these. They were pretty fluffy pancakes, thanks to lots of baking powder. With only 2 tbsp of brown sugar they weren't overly sweet and I definitely wasn't left with that disgustingly full and heavy feeling like I was in Charleston!

P.S. Thanks for your sandwich help yesterday! Be sure to check yesterday's comments for some good sandwich ideas...and leave a comment if you haven't yet!

One Year Ago: Cornflake Scotcheroos

Sweet Potato Pancakes
adapted from Joseph's, as seen on Food Network
*makes approximately 16 3-inch pancakes

-1 cup all-purpose flour
-1 cup whole wheat flour
-4 tsp baking powder
-2 tbsp brown sugar
-1 tsp cinnamon
-pinch of nutmeg
-2 cups low-fat buttermilk
-2 eggs
-3 small sweet potatoes, cooked until tender, peeled and mashed
-maple syrup & powdered sugar for serving, if desired

1. In a mixing bowl, beat sweet potatoes until smooth. Add remaining ingredients (flour through eggs) and beat on low, just until combined and smooth.
2. Heat a skillet over medium-high heat. Spray with cooking spray and cook pancakes in batches, flipping when bubbles form on the surface. Serve immediately with maple syrup and powdered sugar.