I hope you enjoyed your Thanksgiving! Now to this Sweet Potato Pancakes Recipe!
It is still the season for sweet potato dishes and this Sweet Potato Pancakes Recipe is amazing!
So, I finally had my baby! Yep! He is two weeks yesterday! Aww…thank you for the congrats. Because he is so new we decided not to visit our families this season due to the cold and flu viruses that lurks every corner without people knowing they are infected. So we ordered our Thanksgiving dinner from Cracker Barrel ( I highly recommend them for when you ever need a holiday meal) and watched football with the grandparents. Yep. We kept it pretty lo-key this year. To be honest, I wouldn’t have had it any other way. The food was great, the dessert was amazing, and the cleanup was super easy. I understand now why people order holiday meals. It’s because the cleanup is easy and the it takes the stress off of preparing a large meal! If you order a holiday meal or have dinner over someone else’s house, the only meal you have to put forth any effort is breakfast and I have just the star of the show!
There is a small “hole-in-the-wall” restaurant around the corner from where we live that was called “Riley’s”. This restaurant has a menu of typical Americana cuisine and homemade dishes. It is a good place to go if you want a nice home cooked meal. Before they stepped into new management, they sold Sweet Potato Pancakes every fall and they were incredible! I was so disappointed to find out they are no longer selling them. But you know, I decided to look at this as a blessing in disguise. So, if I can’t get my Sweet Potato Pancakes, I will make them myself!
The first time I made them, they were good but they were missing that special something. So, I made them again and added a few more spices and love and they came out perfectly. I have to give the success of this Sweet Potato Pancake Recipe to the spices and extracts provided by Frontier Co-op! I used the Organic Vietnamese Cinnamon, Organic Vanilla Extract, and Organic Jamaican All-Spice. The freshness of these spices and extracts deepens the flavor of the pancakes and makes them what they are…FABULOUS! I am so impressed with these pancakes and the flavors that I just might make these pancakes more often in the fall for my family!
Please keep in mind, when using vanilla extract it’s important that alcohol-based extracts (and not water- or vegetable oil-based flavors) are used in all recipes that specifically call for an extract. Likewise, flavors should be used in recipes that call for them specifically. Extracts usually has alcohol. Therefore, if trying to avoid the slightest amounts of alcohol, using flavors would be more best. Water-based flavors work especially well in flavoring beverages like teas, cocktails and juices, while oil-based flavorings are best used to flavor fat-based ingredients. For example, Frontier’s sunflower oil-based lemon flavor is ideal for a lemon buttercream frosting.
Vanilla extract, which is made by steeping vanilla beans in alcohol, is the most widely used of all the extracts and flavors. It’s commonly used to flavor desserts, especially baked goods and ice cream, although a number of chefs have shown it to be an interesting ingredient in savory dishes as well.
- 1 ¼ c. mashed sweet potatoes (best if baked)
- 2 eggs
- 1 ½ c. milk
- 5 tbsp. Butter, melted
- 1 tbsp. sugar
- 1 tbsp. Brown sugar
- 1 ¼ c. flour
- 3 ½ tsp. Baking powder
- 1 tsp. Salt
- 1 ¼ tsp. Frontier Co-op Vietnamese Cinnamon
- ½ tsp. Frontier Co-op Jamaican All-Spice
- ¼ tsp. Nutmeg
- 1 tbsp. Frontier Co-Op Organic Vanilla Extract
- In a large mixing bowl, mix the sweet potatoes until smooth (there will still be some lumps). Add the eggs, melted butter, sugars, and milk. In a separate bowl, whisk together the flour, baking powder, salt, and spices. Combine the dry ingredients to the wet ingredients. Finally, add the vanilla extract and mix.
- Heat a griddle to 325 degrees. Add a tablespoon of butter at a time and allow to melt. Take ½ c. of pancake batter and pour onto griddle. Cook until you begin to see bubbles surface on the uncooked side of the pancake, about 5 minutes. Flip and cook on the other side for another 3-5 minutes. Continue process until all batter is cooked.