Sweet Pancake Recipes

SWEET POTATO PANCAKES

Steps:

• 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.
• Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

LOUISIANA SWEET POTATO PANCAKES

Steps:

• Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
• In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
• Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

SWEET POTATO PANCAKES

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.

SWEET POTATO PANCAKES

Steps:

• Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
• Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

SWEET POTATO PANCAKES

Steps:

• Coarsely grate sweet potatoes on the large holes of a box grater (or use a food processor fitted with a shredding blade). Transfer to a large bowl; stir in scallions, eggs, flour, 1 teaspoon coarse salt, and 1/2 teaspoon pepper.
• Using a packed 1/4-cup measure of potato mixture per pancake, shape into 12 mounds. With hands, form each into a firm ball; transfer to a baking sheet. With palm, flatten balls into 3/4-inch-thick cakes.
• In a large skillet, heat oil over medium until hot (see note, below). Using a metal spatula with a thin blade, carefully transfer 6 cakes to skillet; flatten to about 1/2 inch thick. Cook until golden brown, 4 to 5 minutes per side. Transfer pancakes to a paper-towel-lined plate; sprinkle with coarse salt. Repeat with remaining cakes. Serve immediately, with sour cream, if desired.

SWEET CINNAMON CRISPY PANCAKES

Steps:

• For the roux: Cook the butter in a medium saucepan over medium heat until light golden brown. Whisk in the flour and cook, whisking constantly, for another 2 minutes.
• For the first dough: Mix the flour and boiling water together in a small bowl until a dough forms. Knead for a minute or two to make sure that everything comes together. Set aside.
• For the second dough: Meanwhile, pour the room temperature water into the bowl of a stand mixer and top with flour and salt. Mix with the dough hook on medium-low speed until dough starts to come together. While dough is in the beginning phase of mixing, add in the hot water dough in small chunks. Knead on medium-low speed until the dough comes together and leaves the sides of the bowl. Turn out onto a work surface (oiled so the dough does not stick) and knead by hand until smooth and one consistent temperature; be careful not to overwork. Wrap tightly in plastic and let rest at room temperature for at least 30 minutes.
• For rolling out: Divide dough into 65-gram portions and cover with plastic wrap. (The dough dries out very quickly before it is rolled out, so be sure to keep it covered if you are not working with it.)
• Whisk together the sugar, cinnamon and cocoa powder in a bowl and set aside. Squeeze a tablespoon or so of oil onto a very clean marble, stone or metal countertop and spread around. Place one dough ball in the center of the oiled surface and sprinkle with 1 to 2 tablespoons of the cinnamon-sugar/cocoa mixture. Gently but using force, roll dough ball with a floured rolling pin until very thin and slightly translucent. The rolled dough will be oddly shaped and that is okay. If the dough rips, that's also ok--it's still usable. Once dough is rolled to translucent point, brush with a layer of roux.
• Working from the bottom end of the rolled dough (the end closest to your body), begin gently rolling dough up like a cigar. The end result will be a long "snake". Twist the snake into a coil. Smash the coil down with your palm and roll this into a 1/4-inch thick and 4-inch-wide pancake.
• Repeat until all your pancakes are complete. Store pancakes in the refrigerator between layers of parchment paper greased with oil until you're ready to cook.
• Heat a pan over medium-low heat. Add a small amount of oil and a cold pancake to the pan. Cover with a lid and cook for 4 to 5 minutes, before flipping and covering again. Cook for another 4 to 5 minutes. Remove to a plate. Serve hot with maple syrup.

SWEET MILK PANCAKES

Steps:

• Mix together the flour, baking powder, salt, and sugar in a large mixing bowl.
• In another bowl beat the eggs well; add the milk and oil and beat well.
• Make a well in the dry ingredient and gradually stir in liquid ingredients, mixing till smooth.
• Heat skillet on high with 1-2 tablespoons cooking oil.
• Spoon batter into skillet to form 4" pancakes.
• Brown on both sides and serve with syrup.

FLUFFY PANCAKES

Steps:

• In a small bowl, combine flour, sugar, baking powder and salt. Combine egg, milk and shortening; stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown.

HOTTEOK (KOREAN SWEET PANCAKES) RECIPE BY TASTY

Steps:

• In the bowl of a stand mixer fitted with the dough hook, combine the warm water and yeast and let sit for 10 minutes, until foamy. Add the flour, 2 tablespoons grapeseed oil, and salt and mix on medium speed until the dough comes together in a ball, about 10 minutes. Cover the bowl with a kitchen towel or plastic wrap and let the dough rest at room temperature for 1½ hours, or until doubled in size.
• While the dough is rising, make the filling: In a small bowl, mix together the walnuts, maple syrup, turbinado sugar, salt, and vanilla.
• Divide the dough into 8 portions. Roll each piece into a ball, then flatten it into a 4-5-inch-wide disc. Scoop a heaping teaspoon of filling onto the center of each disc, then pinch the dough up and over the filling to encase and roll into a ball again.
• Heat 2 tablespoons of grapeseed oil in a medium nonstick or cast iron pan over medium-high heat. Once the oil is shimmering, place a dough ball in the pan and immediately flatten with a hotteok press or spatula into a 4-5-inch-wide disc, about ¼ inch thick. Continue to press down on the disc until the bottom is golden brown, about 2 minutes. Flip the hotteok and cook until the other side is golden brown, 2 minutes more. Repeat with the remaining hotteok, adding more oil to the pan as needed.
• Serve hot.
• Enjoy!