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.
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
- Preheat oven to 350 F.
- 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.
- In a bowl, combine flour, sugar, baking powder, cinnamon, nutmeg and salt.
- In separate bowl, combine milk, eggs and melted butter. Add milk mixture to flour mixture; whisk well.
- 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.
- Heat a greased skillet or griddle over medium heat.
- 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.
- Serve pancakes with remaining mashed sweet potato and maple syrup.
Photo courtesy of North Carolina Sweet Potato Commission