Week 9 - Sweet Potato Pancakes

11/25/12 - Thanksgiving just passed and as usual, we had enough food to feed an entire hungry football team after an intense game.  And there were only 5 of us, one of which is a 5-month-old infant who cannot yet partake in the feast.  But even with the bountiful spread we had, I realized after dinner that we forgot to make sweet potatoes.

So this is my attempt to make up for the missing potato on Thanksgiving.  I adapted this recipe from the Food Network.  They're pretty tasty, just make sure the sweet potato is cooked very thoroughly so it's easy to puree and blend in to the batter.  These pancakes also aren't sweet at all, but the maple syrup makes up for it.  Or if you prefer, use more brown sugar, maybe about 1/4 cup worth in the batter.  Alternatively, mix some brown sugar with butter, spread on pancakes and top with maple syrup. Jó étvágyat!

 Ingredients

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 4 teaspoons baking powder
• 2 tablespoons brown sugar (I recommend using more, such as 1/4 cup)
• 1 teaspoon cinnamon
• Pinch nutmeg
• 2 1/2 cups milk
• 4 teaspoons melted butter, plus more for greasing skillet
• 2 eggs, separated
• 1 sweet potato, cooked until tender, peeled and pureed, approx. 1/2 cup
• Maple Syrup, for serving

Directions

1. In a large bowl, combine the flours, baking powder, sugar, cinnamon, and nutmeg.  
2. Mix the buttermilk with the egg whites.  In a separate bowl whisk together the melted butter and egg yolks.  
3. Combine the egg white mixture with the egg yolk mixture.  Mix this in to the dry ingredients. Serve with pecan butter and maple syrup.