Ingredients Makes 4 to 6 servings
| 1 cup | all-purpose flour | 250 mL |
| 1 tbsp | packed light brown sugar | 15 mL |
| 1 tsp | baking powder | 5 mL |
| 1/2 tsp | baking soda | 2 mL |
| 1/2 tsp | ground cinnamon | 2 mL |
| 1/2 tsp | ground nutmeg | 2 mL |
| 1/4 tsp | salt | 1 mL |
| 1 | large egg, beaten | 1 |
| 3/4 cup | cooled dry-mashed sweet potatoes | 175 mL |
| 3/4 cup | whole milk | 175 mL |
| 1/2 cup | plain yogurt | 125 mL |
| 2 tbsp | butter, melted | 30 mL |
| vegetable oil | ||
| Maple butter (see tips) |
Instructions
Prep
- Preheat oven to 140°F (60°C)
- Cast-iron skillet
- In a bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, nutmeg and salt until blended. In another bowl, stir together egg, sweet potatoes, milk, yogurt and melted butter until blended. Using a rubber spatula, gently fold egg mixture into sweet potato mixture (do not overmix).
- Heat a cast-iron skillet over high heat until hot. Add a little of the oil, swirling pan to coat. Working in batches, add about 1⁄4 cup (60 mL) batter per pancake to pan and cook until little bubbles appear on top. Flip and cook other side until browned. Transfer to a plate and keep warm in preheated oven as you make the rest of the pancakes. Serve immediately with maple butter.
One large sweet potato should be sufficient for this
recipe.
You should be able to find maple butter wherever
quality maple syrup is produced. It has the consistency
of thick honey and is just the thing for these
pancakes. If you can't find it, use apple butter or
homemade applesauce sweetened with pure maple syrup.
