I used to lean pretty savory when it comes to brunch. But with age comes wisdom, and I now realize, no breakfast or brunch is complete without a little something sweet. For me, that usually means pancakes.
One of my all-time favorite brunch spots in Houston serves up some pretty creative pancakes - lots of different fruits, toppings and sauces. And the menu offerings rotate regularly keeping your tastebuds on their toes. On a whim, I ordered their Sweet Potato Pancakes, and boy am I glad I did!
Ordinarily, I don't care for Sweet Potato Pancakes. I usually find them too dense. But these were light and fluffy. I had seen the sweet potato light! So naturally I set off to create my own at home.
I opted to start with my Oatmeal Pancake batter base. I find these pancakes delightfully tender on the inside and slightly crisp on the outside with a nice nutty flavor. To balance the addition of the mashed sweet potato, I opted to whip the egg whites and gently fold them into the batter offering a bit more lift to these pancakes.
Of course, I couldn't leave well-enough alone. So I candied some pecans for added crunch. Often pancake toppings have the tendency to topple off unless meticulously building the perfect forkful for each and every bite. I prefer to incorporate the candied nuts directly into the batter, and reserve a bit for sprinkling on top!
You'll notice in addition to topping my Sweet Potato Pancakes with candied pecans and whipped cream, I scattered a few fresh raspberries over my stack for color and a bit of tart contrast.
TGIF y'all. Happy brunching!
Sweet Potato Pancakes
Ingredients
For the candied pecans
· 1 cup pecans, chopped
· 1 egg white
· 2 tbsp melted butter, cooled
· ¼ cup brown sugar
· ¼ tsp cinnamon
· Pinch of salt
For the pancakes
· ¾ cup mashed sweet potato (~1-2 potatoes, roasted)
· 2 eggs, separated
· 1 ½ cup buttermilk
· 1 cup milk
· 2 tbsp melted butter, cooled
· 2 tsp vanilla extract
· 1 ¼ cup oat flour
· ½ cup flour
· 2 tbsp sugar
· 2 tsp baking powder
· 1 tsp baking soda
· ½ tsp cinnamon
· ¼ tsp ground cardamom
· ¼ tsp ground nutmeg
· ½ tsp salt
· Butter
· Fresh raspberries
· Whipped cream
· Maple syrup
Preheat the oven to 350F.
For the candied pecans… mix the egg white, butter and pecans in a small mixing bowl. Sprinkle over the brown sugar, cinnamon, and salt. Stir to combine. Spread the pecans out into a single layer on a baking sheet lined with parchment paper.
Bake for 30 minutes. Allow to cool completely. Using your fingers, crumble the pecans. If making in advance, transfer the pecans to a Ziploc bag.
For the pancakes… In a large bowl, whisk together the sweet potato, egg yolks, buttermilk, milk, melted butter, and vanilla. Sift over the oat flour, flour, sugar, baking powder, baking soda, and spices. Whisk the dry ingredients into the wet. Stir about 1/3 cup of the candied nuts into the batter.
In a separate bowl, whip the egg whites until stiff peaks form using a handmixer. Gently fold the egg whites into the pancake batter.
Heat a non-stick griddle or skillet over medium low heat. Lightly grease with butter. Dollop pancake batter onto the skillet using a 1/3 cup measure. Cook pancakes on one side for 2-3 minutes until bubbles begin to form on the surface and the bottoms are golden brown. Flip and cook for another 2-3 minutes until golden brown. Repeat with the remaining batter.
Garnish the pancakes with fresh raspberries and more candied pecans. Serve the pancakes with whipped cream and maple syrup if desired.
Makes 12 4-in pancakes
Gluten Free Friendly!
Check the nutrition label on the oat flour to ensure it is not processed in a facility along with wheat. Swap the regular flour for Cup4Cup or King Arthur’s GF blend.
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