These sweet potato pancakes with nutmeg are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.
Ingredients
- sweet potatoes: 0.75 pound
- ½ cups all-purpose flour: 1 piece
- ½ teaspoons baking powder: 3 piece
- salt: 1 tsp
- ground nutmeg: 0.5 tsp
- ½ cups milk: 1 piece
- unsalted butter: 0.25 cup (melted)
- eggs: 2 piece (beaten)
Metric Conversion
Stages of cooking
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Bring a medium saucepan of lightly salted water to a boil. Add sweet potatoes and cook until tender but still a bit firm, about 15 minutes. Drain, then immediately immerse in cold water to loosen skins. Drain again; remove and discard skins.
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Sift flour, baking powder, salt, and nutmeg together into a medium bowl.
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Chop sweet potatoes, transfer to another medium bowl, and mash. Mix in milk, melted butter, and egg. Gradually mix in flour mixture until well combined.
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Lightly grease a griddle and preheat over medium-high heat.
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Working in batches, drop heaping tablespoonfuls batter onto the hot griddle and cook until the surface begins to bubble, 3 to 4 minutes. Flip and cook on the other side until golden brown, 2 to 3 more minutes.
