Sweet Potato/Yam or Pumpkin Pancakes with Warm Maple Syrup & Toa - ABC 8NEWS - WRIC | Richmond, Virginia News & Weather

Sweet Potato/Yam or Pumpkin Pancakes with Warm Maple Syrup & Toasted Nuts

SWEET POTATO/YAM OR PUMPKIN PANCAKES WITH WARM MAPLE SYRUP AND TOASTED NUTS
about 12 (4-inch) diameter pancakes

 

Pancake Batter
1 1/3 cups sifted flour

  • 3 tablespoons sugar or the equivalent of 3 tablespoons sugar in granulated sugar substitute
  • 2½ teaspoons baking powder
  • ½ teaspoon salt
  • 3 eggs or the equivalent of 3 eggs in egg substitute, lightly beaten
  • 1¾ cups milk or reduced-fat or skim milk
  • 2/3 cup mashed cooked sweet potato/yam or pumpkin or canned pumpkin
  • ½ teaspoon vanilla extract
  • 2 tablespoons cooking oil (corn, canola, or safflower oil)
  • Warm maple or maple-flavored syrup as desired
  • Toasted pecan or English walnut halves or toasted chopped pecans or English walnuts as desired for garnish

In a medium bowl, sift together the flour, sugar, baking powder, and salt.  In a second small bowl, combine eggs and milk, blending well; stir in sweet potato/yam or pumpkin and vanilla.  Add sweet potato mixture to dry ingredients, beating just until dry ingredients are moistened.  Stir in oil, mixing well.

For each pancake, pour ¼ cup batter onto a hot, lightly greased skillet or a griddle over moderate to high heat or electric griddle or electric fry-pan set at 375 degrees F. Turn pancakes when puffed, full of bubbles, and the edges are cooked.  Cook pancakes until done and lightly browned, pressing down slightly with a spatula.

Serve immediately or keep warm in a very slow oven (150 degrees F.) while preparing remaining pancakes.  Pass warm maple or maple-flavored syrup and toasted nuts to serve over pancakes as desired

Variations: Add cinnamon and/or nutmeg to taste to pancake batter.

 Serve with crisp-cooked bacon slices or sautéed sausage patties or links of choice. 

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