Spiced Sweet Potato and Pecan Pancakes (or Waffles)
I rarely repeat recipes several times, so the fact that I’ve made these multiple times says a lot about how much we’ve enjoyed these. Up until last week I had only used this recipe for waffles. I decided to try them as pancakes because we had company coming for breakfast — I doubled the recipe and wanted them to be done quicker.
These pancakes (as well as the waffles) are slightly denser than regular pancakes, but not as much as you’d think. Whipping and then folding in the egg whites separately definitely lightens the texture, despite the use of whole wheat flour. (No one even noticed they were whole wheat! That’s why I love whole wheat pastry flour.) The batter is also laced with cardamom, which is a spice commonly used in Indian cooking and comparable to the cinnamon/clove/nutmeg flavor profile. But much more exotic tasting. If you don’t have (or like) cardamom, simply substitute cinnamon.
These would be great as pumpkin pancakes, too. Just swap the sweet potato for pumpkin puree.
Why yes, I like my pancakes to float in maple syrup. Actually, I don’t have a tripod and kept getting blurry photos, so I kept pouring syrup over these trying to get a more focused shot. I got my shot and my pancakes were soaked. Both missions accomplished.
Spiced Sweet Potato and Pecan Pancakes (or Waffles)
Ingredients:
1 cup whole wheat pastry or all-purpose flour
1/2 cup whole wheat flour
1 tablespoon sugar
1-½ teaspoons baking powder
1 teaspoon ground cardamom or cinnamon
½ teaspoon salt
3 eggs, separated
1 cup (8 ounces) sour cream
1 cup cold mashed sweet potatoes
½ cup milk
¼ cup butter, melted
¾ cup chopped pecans, optional
Maple syrup, optionalDirections:
In a large bowl, combine the flour, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans, if using. In a small bowl, beat egg whites until stiff peaks form; fold gently into batter.
For pancakes, drop 1/4 cup-fulls of batter onto a greased skillet preheated to medium heat. Cook until bubbles begin to break the surface and the edges of the pancakes appear dry. Flip and cook until the other side is golden brown as well. Serve with syrup. Yields about 14 pancakes.
For waffles, bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with syrup. Yields 10 waffles or about 5 Belgian-style waffles.
Nat's Notes:
1. If you don't have (or like) cardamom, simply substitute cinnamon.
2. Pumpkin puree would also work well in place of the sweet potato.adapted from Taste of Home
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Sarah — November 11, 2009 @ 4:13 am
I am just loving your blog!!! You bring such interesting, yet doable recipes! I'm going to have to make these this weekend. What a treat!!
This is a rookie question, but your mashed sweet potatoes . . . are those leftovers from dinner? Do you make those like regular mashed with all butter and such?
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Natalie — November 11, 2009 @ 4:48 am
Thank you!! I'm always on the hunt for new and interesting recipes that I can do and still be a mom at the same time. (no easy feat sometimes, eh?)
About the potatoes, you're welcome to use leftovers from dinner as long as they don't have any spices you wouldn't want in your waffles. If you used butter in them, I'd omit the butter in the waffle recipe. I bake a lot of sweet potatoes for my baby (one of the only vegetables she'll eat), so mine are just plain.
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Kathryn — November 11, 2009 @ 6:06 am
I've made Alton Brown's recipe for sweet potato waffles before, but I don't remember putting cardamom in the batter. I'll definitely have to try these!
BTW, I made the sweet potato corn chowder tonight… Jon loved it! A+
Josie not so much, but she doesn't like anything these days.
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Natalie — November 11, 2009 @ 6:15 am
I forgot that Alton had a recipe for this! It's probably really good, but takes 3 days to make, right? JK. I love Alton.
I'm glad Jon liked it! My girls weren't fans of it either, which surprised me because they usually like that kind of stuff. Maybe I've been overdoing it with the sweet potatoes lately. :)
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Chelsea — October 5, 2010 @ 3:35 am
YUM!
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Debbie — October 5, 2010 @ 4:04 am
These look great! I love hearing about other people struggling to get that one shot in focus, makes me feel normal :-) I know I have held the perfect bite of something in the air with one hand while trying to steady my left hand with the camera!
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Natalie @ Perrys' Plate — October 5, 2010 @ 5:27 am
Debbie – Oh yes… one-handed shots are rough. It looks like you do just fine with them though! :)
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MaryMoh — October 5, 2010 @ 11:17 am
Ooohh..I love this…my favourite sweet potato in a pancake! Looks very delicious. Thanks very much for sharing. MaryMoh at http://www.keeplearningkeepsmiling.com
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Sara — October 5, 2010 @ 3:49 pm
These look awesome – yum! :) Love the idea of adding something more interesting to pancakes…I'm usually just deciding between chocolate chips or blueberries!
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