Sweet Potato Pancakes|Print

Servings: 8

Sweet potatoes

¾ lbs.

All-purpose flour

1 ½ cups

Baking powder

3 ½ tsp.

Salt

1 tsp.

Ground nutmeg

½ tsp.

Eggs

2, beaten

Milk

1 ½ cups

Butter

¼ cup, melted

Sweet Potato Pancakes

Prep:

10 m

Cook:

15 m

Ready in:

25 m

Add water to a medium saucepan, bring it to a boil, place sweet potatoes in it and cook for about 15 minutes or until tender but firm.
Drain and place in cold water immediately to loosen the skin.
Drain, remove the skin, chop, and mash.
In a medium-sized bowl, stir together the next four ingredients (from flour to nutmeg).
In a separate medium-sized bowl, combine mashed potatoes and all the remaining ingredients (from eggs to butter).
To form the batter, blend the sweet potato mix into the flour mix.
Lightly grease a griddle and heat it over a medium-high heat. Spoon the batter on the griddle and cook until golden brown. When the surface starts to bubble, turn every pancake with a spatula.