While I grew up with the thick, pillowy pancakes that appear in diners and truckstops across the nation, J. was raised on a delicate, European-style pancake… something more along the lines of a crepe.
I must admit, the discovery that not everyone ate the same kind of pancake was a bit of a shock to me. I’d always considered a pancakes to be something like blankets, and crepes to be those delicate little wraps with fillings in them. Discrete categories, you see?
Mais non! Pancakes are objects of great variation. In the US, we just happen to like ‘em fat.
In any case, there’s no need to bicker — whether thinner or thicker, the pancake is a little morning gift. As Cookie Monster might say, it’s “a sometimes food.”
So in honor of Pancake Day this year, I offer my recipe for Sweet Potato Pancakes. In thickness, they’re closer to the pillowy variety of my youth, but the addition of vegetable matter makes them sweeter, heftier and heartier.
You’ll notice this recipe also provides a great way to use up leftover mashed sweet potatoes. In truth, I developed them as a post-Thanksgiving idea for leftovers, but I think they make an especially nice treat throughout the winter. Just save a little mash from dinner to use in pancakes the following morning.
Do keep in mind that they’ll darken a bit more than your standard pancake. The sugar in the sweet potatoes browns quickly in the pan. I also recommend you pour smaller circles of batter than you might otherwise… smaller cakes are easier to flip.
You’ll also find that your batters are easier to manage if you let them sit overnight in the fridge, so consider that you might want to make the batter the night before you make your pancakes.
Sweet Potato Pancakes (Makes 6 pancakes)
1 cup milk or buttermilk
1 large egg
1 tablespoon vegetable oil
3/4 cup cooked, mashed sweet potato
1/2 cup pancake mix
Oil or butter for the griddle/skillet
For Serving: Maple syrup and/or butter
- In a large bowl, whisk together the eggs, milk/buttermilk, oil and mashed sweet potato. Stir in the pancake mix until just combined.
- If the batter seems too thick, thin with a teaspoon or so of water to attain a pourable consistency. Chill, if possible for a few hours or overnight. (This helps to form easier-to-manage pancakes.)
- Heat a large, oiled griddle or skillet over medium-high heat.
- Working in batches, pour batter in 1/3 cup portions onto the hot griddle/skillet surface and cook until the edges of the pancakes bubble and brown, about 2 to 3 minutes.
- Carefully flip and cook the reverse side until browned, 1 to 2 minutes more. Repeat the process with the remaining pancake batter.
- Move the cooked pancakes to a paper towel-lined plate and keep warm in the oven until serving time. Top with butter and/or maple syrup, to taste. Serve hot.
For extra decadence, serve them with alongside a bowl of fresh whipped cream in which you’ve blended a hint of cinnamon and maple syrup. Mmmm. They’re also good with applesauce.