Sweet Potato Pancakes with Maple Whipped Cream
What You Will Need
1 1/2 cups flour
1 1/2 cups milk
1 1/4 cups mashed sweet potatoes
1/4 cup melted butter plus additional for griddle
3 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1 Tbs cinnamon
1/2 cup heavy cream
2 Tbs maple syrup
Roast the sweet potatoes until soft, about 30 minutes on 375* This step can be done a day or so before if you like. Let cool and mash until fairly smooth. Combine the sweet potatoes with the milk, eggs and melted butter and whisk until smooth.
In another bowl, sift together the flour, baking powder, salt, nutmeg, and cinnamon. Combine the wet and dry ingredients and mix just until all the flour is wet and incorporated. (I added a bit more milk to get a thinner consistency for mine, about 1/4 cup more)
Heat your griddle and melt a little butter. Spoon batter to desired size of pancakes and let cook until bubbly on top and flip to cook the opposite side.
While the pancakes are cooking, whip the heavy cream until stiff peaks form, add the maple syrup in and whip in. Serve pancakes with a big dollop of whipped cream and more maple syrup.