The bushel of sweet potatoes we bought from the Bennett-Burks Farm guys in November is dwindling, but I swear, they got sweeter the longer we stored them. I boiled four small ones and adapted this recipe from this really easy one. (I didn't know that sweet potato pancakes were considered a Southern thing, but then again, I also learned this week that the tea cakes we always ate when I was growing up are a Southern phenomenon, too.) These pancakes even won over TCV himself; finally, I hit on a healthy-ish pancake recipe that works for all. There was a silkiness to them that was way different from the usual buttermilks or buckwheats.
The first Jones Orchard peaches are out now, and wow, they're small in size at this point, but they're so full of flavor. We just macerated them with some cane sugar and lemon for a bit and then dry toasted the pecans in a skillet.
Sweet Potato Pancakes
4 small sweet potatoes (or 3 regular)
2 eggs, beaten
1 1/2 cups milk
1/4 cup vegan margarine, softened
1 cup AP flour
1/2 cup whole wheat pastry flour
3 tbsp. cane sugar
3 1/2 tsp. baking powder
1 tsp. salt
a couple shakes of nutmeg
(+ peaches, pecans, and maple syrup)
Boil the sweet potatoes on medium-high for about 20 minutes; carefully test them with a fork because when they're soft, they're ready. Pour them into a colander and run cold water over them. Once they've cooled, cut off the skins in strips and mash them like crazy in a bowl. Add the eggs, milk, and margarine to them, and set this aside.
Now whisk all the dry ingredients together and add to the sweet potato mixture. You may need to add a bit more milk to the batter if it seems too thick. Pour the batter onto a buttered medium-hot pan, flip, and you're set.
*Be forewarned: the way these taste is like nothing else I've ever tasted, and I mean this in the best possible way.