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Loading...| 1 1/4 cups leftover mashed sweet potatoes | |
| 1/2 cup sour cream | |
| 3/4 cup milk | |
| 1 egg | |
| 2 Tbl maple syrup | |
| 2 Tbl butter, melted | |
| 1 cup all-purpose flour | |
| 3/4 tsp baking powder | |
| 1/4 tsp baking soda | |
| 1/4 tsp salt | |
| 1 tsp British Cake Spice | |
| Butter for cooking the pancakes | |
| Butter and maple syrup for serving |
No matter if your Thanksgiving sweet potato casserole is topped with nuts or marshmallows, they’re all invited to this pancake breakfast. Leftover mashed sweet potatoes help make these tender delights that are just begging for a big glug of maple syrup. We add in British Cake Spice for comforting seasonal flavor – sure to make your morning after Thanksgiving extra delicious.
Adapted from Serious Eats and J. Kenji Lopez Alt
| 1. | In a medium bowl, combine sweet potatoes, sour cream, milk, egg, maple syrup and melted butter. Whisk until combined. |
| 2. | Combine flour, baking powder, baking soda, salt and British Cake Spice in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined, taking care to not overmix. |
| 3. | Melt a Tbl butter in a large skillet or griddle over medium heat. Add four 1/4-cup scoops of batter, using the back of a ladle to smooth them out into 4-inch disks. |
| 4. | Cook until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned on second side and pancakes are puffed, about 2 minutes longer. Transfer to a plate and repeat until all pancakes are cooked. Serve immediately with extra maple syrup and butter. |
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