Sweet potato gives these pancakes a healthy dose of beta carotene, an antioxidant that also keeps eyes healthy. For convenience, roast a sweet potato the night before, or use canned mashed sweet potato. Drizzle with maple syrup and butter, and serve with a side of fresh fruit.
Oxmoor House AUGUST 2011
1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a large bowl, stirring with a whisk.
2. Combine milk and next 5 ingredients, stirring with a whisk until smooth; add to flour mixture, stirring just until combined. Beat egg whites with a mixer at high speed until soft peaks form; fold egg whites into batter. Let batter stand 10 minutes.
3. Heat a nonstick griddle or nonstick skillet over medium-high heat. Coat pan with cooking spray. Spoon about 1/4 cup batter per pancake onto pan. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 minutes or until bottoms are lightly browned.
Young Chefs can:
Help add dry measured ingredients to mixing bowl
Older Chefs can:
Combine milk and wet ingredients
Whisk milk mixture
Measure sweet potato
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