Sweet Potato Corn Cakes
I put this together for our New Year's Day breakfast: very tasty. The cakes are light and exceptionally tender, but still have a good structure. I served them with maple syrup, but they'd probably be good with a tangy preserve, orange marmalade, or the like, too.
- 1 good sized sweet potato
- 1 cup all-purpose flour
- 1/2 cup corn meal
- 3 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/2 cup milk
- 2 large eggs, beaten
- 2 Tsp vegetable oil
- 1/2 tsp vanilla extract
Start by preparing the sweet potato. This can be done ahead of time. Quarter it, and steam the pieces 40-45 minutes, then slip out of the skin and mash thoroughly. Allow to come to room temparature.
Combine dry ingredients in a large mixing bowl, using a fork or whisk to mix.
Combine wet ingredients in another bowl, stirring to combine.
Add the wet ingredients to the dry mixture, mixing only until the dry ingredients are moistened. If your sweet potato was particularly big, your batter may be too thick. If so, thin it with a little milk. Be careful not to stir too much, or your pancakes may become tough.
Allow the batter to rest while you heat a griddle to medium high, or about 350. Brush the griddle lightly with oil.
For each pancake, ladle about 1/4 cup of batter onto the hot griddle. Allow to cook 2-5 minutes per side, or until golden brown. Serve hot with butter and warm maple syrup.
Makes about 30 pancakes.
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