Thanksgiving Leftover Recipe: Sweet Potato Pancakes
Simple and fluffy, with a seasonal twist using leftover sweet potatoes.
- 2 cups all-purpose flour
- 1 cup sweet potato leftovers, mashed
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups milk
- 1/4 cup butter
- 2 teaspoons pure vanilla extract
- 1 large egg
- In a large mixing bowl, combine the flour, sugar , baking powder, baking soda and salt. Make a well in the centre and add the milk, slightly cooled melted butter, vanilla and egg.
- Use a wire whisk to whisk the wet ingredients together first before slowly folding them into the dry ingredients. Mix together until smooth (there may be a couple of lumps but that's okay).
- The batter will be thick and creamy in consistency. If you find the batter too thick, fold a couple tablespoons of extra milk into the batter at a time until reaching desired consistency. Preheat your non stick pan or griddle, pour 1/4 cup of mixture and do not touch until you see those bubbles on the surface! This should take about 3-4 minutes, then they’re ready to flip. Cook on the other side for about another 1-2 minutes.
- Repeat until you have used all of the batter.
- Once it’s hot, lower the heat down to low-medium heat. Wait about two minutes. This part is crucial and so worth it. Lightly grease the pan with a small amount of butter (yes, even on non stick pans), and wipe away any excess butter with a sheet of paper towel.
- Use a 1/4 cup measuring cup to pour your batter so you get perfect, evenly sized pancakes.
- Allow the pancakes to cook properly! Don’t rush them on high heat, or flip them too early. Let that under-side cook to a beautiful golden brown color (you’ll see it start forming on the edges), and when bubbles have popped on the top side they are ready to flip.
- How to get that flip perfected without creating lopsided pancakes? Grab a good, plastic spatula and slide it underneath the pancake. Use your WRIST to gently flip them