Sweet Potato and Orange Pancakes
Serves: 4
  • 1 sweet potato or yam, about ½ lb
  • 1 1⅓ cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon ground ginger
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 2 teaspoons orange zest
  • 2 large eggs, beaten
  • 1 tablespoon butter
  1. First peel the sweet potato or yam and cut it into thick slices. Place the pieces in a collapsible steamer in a pan of 1-inch deep boiling water. Cover and steam just until tender, 5-7 minutes. Transfer to a plate and refrigerate until cold. Then use the large holes of a grater to shred the sweet potato. Reserve 1 cup of grated sweet potato for this recipe.
  2. Zest an orange and reserve 2 teaspoons of the zest. In a large mixing bowl, whisk together the flour, sugar, baking powder, salt and ginger.
  3. Add the buttermilk, eggs, butter, vanilla extract and orange zest to the flour mixture. Whisk the mixture just until blended. Some lumps will remain, and that's okay. We want the batter light and airy.
  4. Gently fold in 1 cup of grated sweet potato or yam until combined.
  5. Heat a large nonstick pan over medium heat and spray with vegetable spray. Scoop ¼ cup of batter for each pancake and place them one inch apart. Cook the pancakes until bubbles begin to form on the top and the bottoms are golden brown. Flip the pancakes and cook the other side until golden brown. Keep the cooked pancakes in a warmed oven while you make the rest.
  6. Serve with warmed maple syrup.
Recipe by The Daring Gourmet at https://www.daringgourmet.com/sweet-potato-orange-pancakes/