Sweet Potato Pancakes

So I'm finally starting to feel better. Gianna and I were caught up in a whirlwind of allergies/colds during the week of her birthday. I had a sore throat for longer than I can ever remember, but it wasn't strep. She was already on antibiotics, so luckily she was safe once she started getting better (days before I did).

Wanted to share another GREAT dinner idea. Jes and I treated ourselves to Jimmy's Egg here in Wichita a couple of weeks ago. I am a HUGE fan of their food and prices. Anyway, he ordered Sweet Potato Pancakes for his meal. He was blown away, as was I. I decided, during a dinner dilemma, to recreate the meal. I quickly shooed Jes out the door when he got home (to mow before it rained) while Maisy and I hurried with dinner before he discovered our supper surprise. We cooked up some delicious turkey sausage from Aldi (by the way, excellent special purchases next week), some eggs, grapes, and this wonderful treat. There are many recipes, this is the Sweet Potato Pancake recipe I used.

Ingredients
1 cup all-purpose flour
1 cup whole wheat flour
4 teaspoons baking powder
2 tablespoons brown sugar
1 teaspoons cinnamon
Pinch nutmeg
2 cups milk
4 teaspoons melted butter, plus more for greasing skillet
2 whole eggs
1 sweet potato, cooked until tender, peeled and pureed
Pecan butter, recipe follows
Maple syrup, for serving
Directions
In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.

Pecan Butter:
1/4 cup finely chopped pecans toasted and cooled
1/2 pound butter, softened
1/2 teaspoon cinnamon
1 teaspoon vanilla
1 tablespoon brown sugar
1 tablespoon honey
Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

Yield: 10 servings


Delicious :)