Here at GLOSSYBOX we love Pancake Day. What’s not to like? But this year we decided to change things up a bit and use sweet potatoes to create our much-loved Shrove Tuesday treat. Here’s how, courtesy of Feast Kitchen…
You will need:
1 medium sweet potato
1 3/4 cups of whole milk
1 1/2 cups of flour
1 1/2 teaspoons of baking powder
1/2 teaspoon of ground nutmeg
1/2 teaspoon cinnamon
2 teaspoons finely chopped sage
2 large eggs
1/2 cup of vegetable oil
1. Bring a large saucepan of salted water to a boil. Peel the sweet potato and cut it into ¾-inch cubes. Add the sweet potato to the boiling water and simmer until tender and easily pierced with a fork (about 5 minutes).
2. Drain and place on a baking sheet to dry out slightly. Using a butter knife, roughly chop ½ cup of the cubes in half to make slightly smaller cubes.
3. Put the remaining 1 ¼ cups of the cubes in a high-powered blender with ½ cup of the milk and blend until smooth. Set aside. Then in a large bowl, whisk together the flour, 2 teaspoons of the salt, the baking powder, nutmeg, cinnamon, and sage.
4. In a medium bowl, whisk together 1 cup of the remaining milk, ½ cup of the oil and the eggs. Gradually add the milk mixture to the flour mixture, whisking continuously as it is added. Continue to whisk for a few minutes.
5. Using a silicone spatula, scrape the sweet potato puree into the batter and mix thoroughly. Fold in the reserved cubes. The batter shouldn’t be loose, but it should be thin. If it is too thick, add milk 1 tablespoon at a time to thin.
6. Preheat the oven to 200˚F. Put a baking sheet in the oven to put the pancakes on to keep warm.
7. Heat a thin film of oil in a large nonstick frying pan over medium-high heat. Ladle the batter into the pan in ¼ cup portions. Cook until bubbles form and pop on the top and the sides have begun to set, 3 to 4 minutes. Flip and cook on the second side until the bottoms are golden brown, about 2 minutes. (If a nugget of sweet potato keeps the pancake from laying flat in the pan once it is flipped, press down gently with the spatula to cook evenly.) Transfer the pancakes to the warm oven. Repeat with the remaining batter adding additional oil between each batch as needed.