Buttermilk Sweet Potato Pancakes With Coconut Whipped Cream Recipes
SWEET POTATO PANCAKES
Super yummy & nutritious pancakes which are great for breakfast, lunch or dinner and kids will gobble them up! Double up the recipe so the whole family can enjoy them. Dress them up with fresh fruit, syrup, or jam! Pancakes can be frozen and reheated or toasted for a quick & easy breakfast or snack.
Provided by theveggiedisguiser
Categories Breakfast
Time 20m
Yield 12 pancakes, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mashed sweet potatoes in a mixing bowl with egg.
- Stir in the flour and add the baking powder.
- Add up to 1/4 cup of milk while stirring.
- Stir in 1 tbsp melted butter.
- The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
- Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
- Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
- Using a spatula, flip the pancakes and cook another 2 minutes.
- Remove pancakes from the skillet and keep warm on a covered plate in the oven.
- Freezes Well.
ROASTED SWEET POTATOES AND BUTTERMILK
Rich, tangy buttermilk lends a savory note to the candied-like flavor of roasted sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 35m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Toss wedges with olive oil and season with salt; roast until tender, about 20 minutes. For the dip, whisk together buttermilk, mayonnaise and dill; season with salt. Sprinkle with more dill before serving.
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- In a large bowl, combine the flour, baking powder, baking soda, brown sugar, salt, cinnamon, nutmeg, and cloves together. Whisk the dry ingredients together very well to thoroughly combine and then set the bowl aside.
- In another medium bowl, combine the eggs, buttermilk, mashed sweet potato, and vanilla extract. Whisk the wet ingredients together to fully combine.
- Pour the wet ingredients into the flour mixture and use a rubber spatula to fold everything in until well combined. Lastly, pour in the melted butter and fold it in once more with the batter until combined. Let stand for 10 minutes, the batter will get fluffy and thick.
- Using a large skillet (cast iron preferred!) or griddle over medium heat, melt 2 tablespoons of butter. Once the butter is sizzling, empty in about 1/3 cup of batter per pancake into the skillet/griddle, far enough apart so the pancake edges do not touch.
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