Happy weekend brunch day! Ok, so you’re probably all going, “dude, it’s Monday!”, and to that I say “congrats for reading the calendar!” Alrighty, so in a much less defensively snark-filled tone, I’ll admit that I’m not so great in the whole same-day posts, plus I figured I’d let that granola bar recipe shine in all its glory on the featured post for an extra day. Delay aside, this weekend’s brunch experiment was a gooder, that’s because it was filled with super fluffy, super yum pancakes. Yes pancakes! I’d almost forgotten how much I loved those fluffy little dough filled UFO lookin’ things.
As you’ve probably noticed, these aren’t your average joe pancakes. That glowing orange hue wasn’t caused by any radioactive materials, nope, these pancakes were blinged out with some sweet potato. Yup. More sweet potato. I told you I was going crazy for it. Fun fact, I had never even heard of a sweet potato until my early twenties, no joke, the first time I bought one I thought it was the strangest thing ever, and I used it to make that weird marshmallow concoction all you Americans seem to adore…needless to say, it was a nice few years before I wanted to try it again, WITHOUT the marshmallows. I’m so glad I did…it only makes sense for me to make up for lost time.
The best way to make these pancakes crazy good, is to top it with apple cranberry compote. It’s pretty much just apples and cranberries cooked in sugar but it’s super yum and beats just using plain ol’ maple syrup. P’s not normally a big sweet potato fan but his response after a couple mouthfuls was “these are goooood.” To that I say, damn straight! If you take a look through the ingredients you may be weirded out by the sparkling water, I highly suggest not skipping this part as it gives the pancakes some extra oomph, hence the super fluffiness. I’ve made them with regular water before, and although they still turn out good, they aren’t quite as fluffy, so try not to skimp on the fancy water. Now go make some, take a bite and let happiness ensue
Sweet Potato Pancakes
10 to 15 pancakes
- 2 cups all-purpose unbleached flour or whole wheat pastry flour
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon cardamom
- 1/2 teaspoon salt
- 3 tablespoons brown sugar
- 3/4 cup unsweetened non-dairy milk
- 1 cup mashed sweet potato
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup sparkling water
Preheat the oven to 200 degrees F.
Whisk the dry ingredients together until well combined. In a small bowl, mix together the milk, sugar, sweet potato, vanilla and oil, whisk until smooth then pour over the dry ingredients. Pour the sparkling water over the mixture and mix everything together gently until it all just comes together. Do not overmix, little lumps are ok, over mixing will give you tough rubbery pancakes.
Lightly oil a non-stick pan or griddle and preheat to medium-low, when hot pour 1/3 or 1/2 cup scoop of the batter. After 3 to 4 minutes, when they start to bubble on top, flip over and cook for another 5 to 6 minutes. You may need to cook them longer due to the thick batter, check underneath before you remove them from the heat.
When finished cooking, place in the preheated oven to keep warm.
Serve warm with apple cranberry compote.
Adapted from Maple Spice
Apple Cranberry Compote
- 2 apples, peeled, cored and cut into 1/4-inch slices
- 1 1/2 cups cranberries, fresh or frozen
- 1/4 cup apple juice or water
- cinnamon stick
- 1/3 cup maple syrup
- 1 teaspoon cornstarch
- 1/2 teaspoon vanilla
In a medium sized frying pan or wide saucepan, mix together apple juice, maple syrup, cornstarch and cinnamon stick. Bring mixture to a simmer, then add the cranberries and apples. Cook for 10 to 15 minutes, stirring from time to time. Once cranberries break down and mixture thickens, remove from heat and mix in vanilla. Serve warm over pancakes.