When I saw a recipe in a hundred-year-old issue of National Food Magazine for sweet potato waffles, I was intrigued—but I seldom make waffles. I then wondered if the same recipe would work to make pancakes.
Well, I gave it a try, and the Sweet Potato Pancakes were awesome. The recipe called for separating the eggs, and beating the egg whites until stiff. It definitely was worth the extra effort. The pancakes were incredibly fluffy and light.
I served the pancakes with maple syrup. The vivid, yet delicate, sweet potato flavor worked perfectly with the maple syrup to create a lovely taste experience.
Sweet Potato Pancakes would be perfect for an autumn brunch. This seasonal dish will impress even your most discerning foodie friends.
Sweet Potato Pancakes (Waffles)
1 cup mashed sweet potatoes
1/2 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 eggs, separated
1/4 cup milk
2 tablespoons butter, melted
Combine the mashed sweet potatoes*, flour, sugar, baking powder, salt, egg yolks, milk, and butter. Set aside.
In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the sweet potato mixture.
To make pancakes: For each pancake, put two heaping tablespoons of the batter on a hot, lightly-greased griddle. Using the back of the spoon gently spread the batter to make a 3-inch pancake. Lightly brown on both sides. Serve with butter and honey or maple syrup.
Makes 12-15 3-inch pancakes
Note: Batter may also be used to make waffles.
*Mash cooked sweet potatoes with a fork until smooth.
Adapted from recipe in National Food Magazine (September, 1914)