Rating: 4.5 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

Cornmeal adds crunch, and mashed sweet potatoes lend creaminess to this weekend favorite. Yellow- or white-fleshed sweet potatoes have a dry and crumbly texture when baked and are not moist enough to make tender pancakes, so use the orange variety. For convenience, roast a sweet potato the night before. Serve with maple syrup, butter, and fresh fruit, if desired.

Recipe by Cooking Light January 2006

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Yield:
6 servings (serving size: 2 pancakes)
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Ingredients

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Directions

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  • Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a large bowl, stirring with a whisk.

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  • Combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring 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.

  • Heat a nonstick griddle or nonstick skillet over medium-high heat. Coat griddle or pan with cooking spray. Spoon about 1/4 cup batter per pancake onto griddle or pan. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 2 minutes or until bottoms are lightly browned.

Nutrition Facts

276 calories; calories from fat 26%; fat 7.9g; saturated fat 1.1g; mono fat 4.1g; poly fat 2.1g; protein 7.7g; carbohydrates 43.7g; fiber 2.8g; cholesterol 71mg; iron 2.7mg; sodium 419mg; calcium 166mg.
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