These hotcakes are best when topped with extra toasted pecans and maple syrup.
Prep: 7 minutes; Cook: 5 minutes plus 2 minutes per batch; Other: 10 minutes
Oxmoor House OCTOBER 2006
1. Prick sweet potato with a fork several times; microwave at HIGH 5 minutes or until tender. Allow potato to cool at least 10 minutes; peel and mash flesh with a fork, discarding peel. Set aside 3/4 cup mashed sweet potato, and reserve remaining potato for another use.
2. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 3 ingredients in a large bowl. Stir in pecans. Combine 3/4 cup mashed sweet potato, milk, and next 4 ingredients in a small bowl, stirring until smooth. Add sweet potato mixture to flour mixture, stirring well.
3. Working in batches, spoon 1/4 cup batter for each pancake onto a hot nonstick griddle or skillet. Cook 1 to 2 minutes on each side or until browned. Repeat with remaining batter.
Note: Canned mashed sweet potato or pumpkin may be substituted for the cooked mashed sweet potato, if desired.
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