Breakfast > Leftovers > Potatoes > Sweet Potato Pancakes >
Sweet Potato Pancakes
1 C flour, sifted
1 tsp. baking powder
2 TBS sugar
1/2 tsp. cinnamon
Pinch of ground cloves
2/3 C leftover cooked mashed sweet potatoes
2 TBS butter, melted
1 egg, beaten
1-1/4 C milk
Nonstick cooking spray or vegetable oil (for frying)
In a large bowl, combine flour, baking powder, sugar, cinnamon and ground cloves. In a separate bowl, mix together leftover cooked mashed sweet potatoes, melted butter, beaten egg and milk; whisk until smooth. Combine potato mixture to flour mixture; stir until thoroughly blended. Spray a skillet or griddle with nonstick cooking spray; or brush surface with vegetable oil. Drop batter (two heaping tablespoons for each pancake) onto hot skillet or griddle. Lower heat and cook until bottom of pancake has browned and small bubbles form on the edges; flip with spatula and brown other side. Repeat process until batter is gone. Note: Add more or less milk to get desired thick or thin consistency.
Suggestions: Serve pancakes with more melted butter, syrup or whipped cream.
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