Sweet Potato Pancakes

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
4

Melba’s Restaurant
New York City

At Melba’s Restaurant in the Harlem section of New York City, sweet potato pancakes are a breakfast signature. Instead of cooking sweet potatoes expressly for this recipe, the restaurant will bake a batch ahead and use them as needed. Customers can opt to top their pancakes with runny eggs and bacon and douse them with maple syrup.

Ingredients

2 medium sweet potatoes
1 1/2 cups all-purpose flour
2 tbsp. sugar
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1 1/2 cups buttermilk, half-and-half or whole milk
2 large eggs
2 tsp. butter, melted

Steps

  1. Preheat oven to 350 F.
  2. Rub outside of sweet potatoes with oil. Wrap separately in foil; place in a baking pan. Bake 45 to 60 minutes or until fork tender. Remove and let cool.
  3. In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt.
  4. In separate bowl, combine milk, eggs and melted butter. Add milk mixture to flour mixture; whisk well.
  5. Peel baked sweet potatoes and mash with a fork. Fold 3/4 of mashed sweet potatoes into batter. If needed, add additional milk; batter should be thick, but easy to pour.
  6. Heat a greased skillet or griddle over medium heat.
  7. Pour about 1/4 cup of batter onto pan; cook until bubbles begin to form, about 3 to 4 minutes. Flip over and cook an additional 2 minutes. Repeat with remaining batter.
  8. Serve pancakes with remaining mashed sweet potato and maple syrup.

Photo courtesy of North Carolina Sweet Potato Commission

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