Sweet Potato Pancakes Recipe | Saveur

Step 1

Instructions

Step 2

Position a rack in the center of the oven and preheat to 400°F. Use a fork to prick the sweet potato a few times on each side, then place it on a baking sheet. Bake until very tender when pierced with a fork, about 1 hour. Set aside to cool, then remove and discard the skin. Transfer the flesh to a food processor and purée (or mash well with a fork). In a large bowl, whisk together the all-purpose and whole wheat flours, baking powder, cinnamon, salt, cardamom, cloves, and nutmeg. In a medium bowl, whisk together the sweet potato purée, brown sugar, ¼ cup of the melted butter, eggs, and milk. Pour the sweet potato mixture into the flour mixture and whisk until completely combined (the batter should be thick and fluffy). To a large cast-iron skillet over medium-low heat, add 1–2 tablespoons of the melted butter and swirl to coat the surface. When the foam subsides, scoop ⅓ cup of batter into the skillet for each pancake, leaving 2 inches between them. Cook until you see bubbles forming on the top of the pancakes and they begin to pull away from the bottom of the pan, about 4 minutes, then use a spatula to flip. Continue cooking until golden brown on both sides and the batter is cooked through, 3–4 minutes. Transfer the pancakes to a serving platter and tent with foil while you cook the rest of the pancakes, adding more butter to the skillet between batches. Serve immediately, with additional butter and maple syrup, if desired.