Sweet Potato Pancake Stack Recipes

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:

• 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:

• 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.

SWEET POTATO PANCAKE STACK

Steps:

• In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
• In a separate bowl, whisk together the remaining ingredients.
• Gradually add the dry ingredients to the wet ingredients and stir until just combined.
• Heat a large skillet or griddle over medium heat and lightly coat with butter or oil.
• Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
• Flip the pancakes and cook for one minute longer.

SWEET POTATO PANCAKES WITH CINNAMON CREAM

Steps:

• In a small bowl, beat the cream cheese, brown sugar and cinnamon until blended; beat in sour cream. Set aside., In a large bowl, whisk the eggs, flour, nutmeg, salt and pepper. Add the sweet potatoes, apples and onion; toss to coat., In a large nonstick skillet, heat 2 tablespoons oil over medium heat. Working in batches, drop sweet potato mixture by 1/3 cupfuls into oil; press slightly to flatten. Fry for 2-3 minutes on each side until golden brown, using remaining oil as needed. Drain on paper towels. Serve with cinnamon topping.

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:

• In medium bowl, stir Bisquick mix, buttermilk, sweet potatoes, eggs, cinnamon and sugar with wire whisk or fork until blended.
• Brush griddle or nonstick skillet with vegetable oil; heat griddle to 350°F, or heat skillet over medium-low heat.
• For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown. Serve with syrup.

PANCAKES (WITH SWEET POTATO)

Steps:

• In a large bowl, mix the water, sweet potato puree, and cinnamon or pumpkin pie spice, if using.
• Add the pancake mix and stir just to combine-the batter should be lumpy.
• Coat a griddle or large nonstick skillet with cooking spray and set it over medium-high heat.
• When the pan is hot, add the oil, and spoon the batter onto the griddle or pan, using 1/4 cup batter for each pancake.
• Cook until bubbles form on top of the pancakes and the batter is set (2-3 minutes).
• Then use a spatula to flip the pancakes and cook them until golden brown on the other side, 2 to 3 minutes.

SWEET POTATO PANCAKE

Steps:

• Peel and steam sweet potatoes until soft
• Mash the sweet potatoes with the milk until smooth
• Sift the flour, then mix thoroughly with the eggs and sugar
• Fold the sweet potatoes and milk into the mixture
• Grease the pan with butter or cooking oil, then ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer, and leave to cook for about 30 secs and flip.

SHREDDED SWEET POTATO PANCAKES

Steps:

• Heat griddle or skillet; grease if necessary. Stir baking mix, milk and eggs in large bowl until blended. Stir in sweet potatoes and pecans.
• Pour batter by 1/4 cupfuls onto hot griddle, spreading each slightly to make 4-inch pancake.
• Cook about 3 minutes or until pancakes are dry around edges and bottoms are golden brown. Turn; cook about 2 minutes or until golden.