Sweet Potato Buttermilk Pancakes
Put a new twist on classic pancakes for breakfast with these sweet potato pancakes. The sweet potatoes should make these so naturally sweet you don't have to use syrup.
12 1/2 cups all-purpose flour
1 tbsp. kosher salt
1 1/2 cups light brown sugar
1/4 cup baking soda
1/4 cup baking powder
1 package Potato Pearls Excel Sweet Potatoes (cold)
3 1/2 qt. low-fat, cultured buttermilk
15 whole eggs
8 tbsp. butter, melted
1/2 cup honey
2 tbsp. cinnamon, ground
2 tsp. ground nutmeg
1. Combine flour, salt, brown sugar, baking soda and baking powder in large bowl, set aside.
2. Blend prepared sweet potatoes, buttermilk, eggs, melted butter, honey, cinnamon and nutmeg in separate bowl.
3. Whisk flour mixture into potato mixture and let stand for 1 hour. Heat flat top griddle to 350˚F. Pour ½ cup of batter per pancake on well-oiled griddle. Cook until dark brown on one side, about 4 mins., flip and cook until brown, an additional 2 mins. Serve immediately or hold pancakes warm in 200˚F oven until ready to serve.
Recipe by Basic American Foods