There are several things I love about the weekend: sleeping in, not having to work, being with my dog 24/7, not having to shower (if I don’t want to!) and pancakes (or, on a larger scale, brunch).
My grandma sent me this recipe this past week, and I planned on making it next weekend. But then my weekend plans threw me for a curve and it seemed more appropriate to make these pancakes this weekend.
You can do without the whipped topping during the week. But for Sunday brunch you must top these pancakes with whipped topping.
- 1 large sweet potato, peeled
- 1 ½ to 2 c. flour (depending on how thick you like your pancakes)
- 1 T. baking powder
- ½ tsp. salt
- ¼ tsp. ground nutmeg
- ¼ tsp. ground cinnamon
- 1 ½ T. brown sugar
- 4 T. chopped pecans
- 2 eggs, beaten
- 1 ½ c. milk
- ¼ c. butter, melted
- Pecan halves, for garnish
whipped topping ingredients.
- 1 c. heavy cream
- 1 T. sugar
- 1 tsp. vanilla
- Dice sweet potato and place in a medium saucepan of boiling water. Cook until tender but firm. (I found this takes about 10 minutes.) Drain and rinse in cool water. Return to saucepan and mash.
- In a medium bowl sift flour, baking powder, salt, nutmeg cinnamon and brown sugar. Add chopped pecans and stir.
- In another bowl, mix together eggs, milk, sweet potatoes and melted butter. Add wet mixture to dry mixture and stir well to form a batter.
- Preheat a lightly greased griddle over medium heat. Drop 1/4-cup of batter at a time onto griddle. When bubbles begin to surface, flip pancake and cook the other side until golden brown. Repeat, using remaining batter.
- To make whipped topping, place cream in a large bowl. With a hand mixer beat until stiff peaks form. Add sugar and vanilla. Top pancakes with butter (optional), topping, pecan halves and your favorite flavor syrup (I’m in love with Golden Syrup).