Sweet Potato Pancakes
Yes, pancakes can be improved upon, by cooking up some sweet potato and folding it into the batter with a hint of nutmeg.
This recipe was featured as part of our Fall Ingredients photo gallery.
- 1 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon freshly grated nutmeg
- 1 1/4 cups whole milk
- 1/2 cup plus 2 teaspoons vegetable oil
- 2 large eggs
- 1 tablespoon granulated sugar
- 1 tablespoon vanilla extract
- 2 1/2 cups peeled, shredded sweet potato (about 1 large potato)
- 1/2 teaspoon ground nutmeg
1In a medium bowl, whisk together flour, salt, baking powder, and grated nutmeg until evenly combined; set aside.
2In a large bowl, whisk together milk, 1/2 cup of the oil, eggs, sugar, and vanilla extract until eggs are foamy. Add flour mixture to milk mixture and stir until just moistened (the batter will be lumpy), about 50 strokes. Set aside to rest.
3Meanwhile, heat remaining 2 teaspoons vegetable oil in a large nonstick frying pan over medium-high heat until shimmering. Add shredded sweet potato and cook until browned, about 3 minutes. Stir in ground nutmeg and then fold sweet potato mixture into prepared batter.
4Return the pan to medium heat and ladle pancake batter into the pan in 1/3-cup portions. Cook until bubbles completely cover the top, about 3 to 4 minutes. Flip and cook the other side until the bottoms are golden brown, about 2 minutes. Serve immediately.
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