Sweet Potato Pancakes Recipe
Sweet potato pancakes are very popular in American food culture, as much as I’ve read and seen. There are only a few ways I’ve had sweet potatoes – either simply boiled or as fritters. I only made these pancakes on a whim without following any recipe, not expecting to like them at all. But they surprised me. Turns out, they’re super delicious. And not to mention, the fluffiest and softest pancakes ever!
Roast the sweet potatoes or just boil them; whichever method works for you. Mash them and then add a few other ingredients. Simple. They’re light and filling at the same time. Top them with maple syrup or honey and a dollop of yoghurt with some nuts. What a beautiful breakfast this was. Some people like to do the 2-ingredient pancakes with sweet potato. You could do that too. Just whisk 2 eggs with mashed sweet potato for the batter. That’s all. But try my recipe in case you want to whip some tasty and different kind of pancakes for your family this weekend.
Sweet potatoes – 2 medium ones boiled or roasted and mashed (about half a cup)
Eggs – 2 separated
Flour (all-purpose or wheat) – 1/3 cup
Milk – 1/3 cup
Brown sugar or jaggery – 2 tsp
Cinnamon powder – 1/2 tsp
Baking powder – 1/2 tsp
Salt – 1/4 tsp
Mix the egg yolks together and whisk them into the mashed sweet potatoes.
Add the milk and sugar.
Mix the flour, salt and baking powder together and add them to the wet mixture.
Whisk the egg whites till frothy like shaving cream.
Fold the whites into the batter slowly.
Heat a nonstick pan and ladle the batter on it and let it cook on medium heat.
In about a minute, you will see the sides of the pancake turning dry and bubbles forming everywhere.
Gently flip it. Don’t worry if it looks too dark. It’s the sugar and sweet potato giving it that colour. The other side will turn only lightly brown.
Serve with syrup, nuts and yoghurt if you’d like.