Transform a Thanksgiving side dish into a fabulous pancake breakfast.
Ingredients
- 1 cup leftover mashed sweet potato, or 1 cup plain sweet potato mixed with 1 tablespoon each melted butter, brown sugar, and a pinch of salt
- 2 1/4 cups buttermilk
- 1 egg
- 2 tablespoons packed light brown sugar
- 3 tablespoons butter, melted
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- pinch grated nutmeg
- neutral vegetable oil (such as canola) to grease the pan
Instructions
- Preheat the oven to 200°F. This will be your warming oven.
- Combine the buttermilk, sweet potatoes, egg, vanilla, brown sugar, and melted butter in a bowl. Whisk until fully emulsified. It should look pale orange.
- Combine the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a large mixing bowl. Whisk until fully mixed. Make a well in the center and pour in the buttermilk mixture. Stir just until combined. Do not overmix.
- Lightly grease a large skillet over medium heat. Test the skillet with a small drop of batter. It should gently sizzle. Add 1/3 cup batches of batter to the skillet, leaving space between each. Lower the heat to medium-low if the pancakes are browning too quickly.
- When the bottom of the pancakes have browned and the tops form bubbles and look dry around the edges, flip. Cook for another two minutes or so, until golden brown.
- Transfer to a plate and keep warm in the oven. Repeat, greasing the skillet as necessary. Serve hot with pure maple syrup.
