King's Cottage

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Diamond Collection
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Recipe

Sweet Potato Pancakes: Breakfast-Brunch

Servings: 8

Prep time:20 minutes

Ingredients:

  • 2 1/2 cups All purpose flour

  • 2 teaspoons pumpkin pie spice

  • 4 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 2 cups fat free milk

  • 1/2 cup packed dark brown sugar

  • 2 tablespoon vegetable oil

  • 2 teaspoon vanilla extract

  • 4 large eggs separated

  • 2: 16 oz cans cups mashed sweet potatoes (1 1/2 Cups)

  • 1/2 cup chopped pecans divided into 1/4 cup portions

Step 1:

Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder Pumpkin-pie spice and salt in a large bowl.

Step 2:

Lightly beat the egg yolks. Combine egg yolks, milk, sugar, oil and vanilla. Add to the flour mixture. Stir until smooth.

Step 3:

Stir in sweet potatoes and ¼ cup of the pecans. Beat egg whites until stiff and fold into batter.

Step 4:

Heat non-stick griddle to 350-375. Melt some butter and brush in swirling pattern on the griddle. (This creates an interesting pattern on the pancakes.) Pour about ¼ cup batter onto the buttered areas of the griddle. Turn pancakes when tops are covered with bubbles and edges look cooked.

Step 5:

Sprinkle pancakes with the remaining pecans. Serve with orange slices to garnish. 3 pancakes per serving

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    Lancaster, PA 17602
    USA
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