Sweet Potato Pancakes
Serves 6
Ingredients
Wet Ingredients
- 2 medium sweet potatoes, peeled
- 3 eggs
- 2¾ cups milk
- ¼ cup (½ stick) butter, melted & slightly cooled
Dry Ingredients
- 2¾ cups all-purpose flour
- 2 tbsp baking powder
- 1 tsp nutmeg
- ½ tbsp salt
- cinnamon
Additional Ingredients
- 1½ cups mini marshmallows
- 1 tbsp melted butter for cooking
Equipment
- whisk or potato masher
- nonstick skillet
How-to
Mix Wet Ingredients
- Place the sweet potatoes in a medium sauce pot and cover with cold water. Bring to a boil, then cook until fork tender, about 30 minutes
- Drain potatoes from water, allow to cool
- Mash cooled sweet potatoes with a whisk or potato masher
- Add egg and milk and whisk together until well ingredients are well incorporated
Mix Dry Ingredients
- In a separate mixing bowl, add flour, baking powder, nutmeg, salt and cinnamon
- Mix with a fork, whisk or by hand to combine
Combine Ingredients & Cook
- Combine the dry and wet mixtures. Add ¼ cup melted and slightly cooled butter (butter could also be mixed with the other wet ingredients before this step) and whisk to blend
- Heat a medium nonstick pan with 1 tbsp butter over medium-high
- Drop batter into the hot pan, about ½ cup per large pancake. You will only have room to cook one at a time. Flip the pancake when the wet batter begins to form bubbles on top (after about 3 minutes, adjusting heat as necessary if too hot)
- After flipping, top with mini-marshmallows, pressing in lightly, letting them melt slightly while the second side cooks, another 2-3 minutes
- Remove to a plate when the second side is golden brown. (Keep warm in a 200º oven while making remaining pancakes if desired)