Looking for a recipe to utilize your leftover sweet potatoes after Thanksgiving? Well, you’ve come to right place! These pancakes are absolutely delicious!
2 c. King Arthur unbleached all-purpose flour
3 tbsp. light brown sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. ground allspice
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/2 tsp. salt
1.5 c. milk or buttermilk
1 c. sweet potato puree or mash (you can also substitute with pumpkin puree)
2 tbsp. olive oil
2 tbsp. distilled white vinegar
Combine all ingredients and mix well. If your batter is too thick, just add a little water. Cook on griddle over medium/high heat. Once bubbles form, turn pancakes over.
Enjoy with real maple syrup, homemade whipped cream, cinnamon, and chopped nuts.
Tip: You can also substitute whole wheat flour for some of the unbleached flour. I would recommend half of each.
1 egg white
1 c. granulated sugar
2 tsp. ground cinnamon
1 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground allspice
2 cups unsalted pecans
Preheat oven to 350F.
Beat egg white lightly. Sift together sugar, cinnamon, nutmeg, ginger, cloves, and allspice and mix well. Add pecans to whipped egg white and coat completely. Transfer pecans to cinnamon sugar mixture. Coat pecans completely and place in a single layer on a parchment lined baking sheet. Bake for 25 to 30 minutes, or until sugar coating on nuts is crisp.
Top your pancakes with your Spiced Nuts.
Tip: Store nuts in an airtight container. They will last quite a while.