From the Pantry Butler kitchen
Sweet Potato Pancakes
Jazz up traditional pancakes by adding spices and sweet potatoes. Increase your fruits by topping with homemade applesauce . USDA MyPlate Kitchen — USDA Supplemental Nutrition Assistance Program (SNAP) (public domain), via myplate.food
Ingredients
- 1 cup complete pancake and waffle mix — or 1 8-ounce package
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla
- 3 teaspoons brown sugar — 1 tablespoon, packed
- 1/2 cup mashed sweet potatoes, baked or canned — or winter squash or pumpkin
- 3/4 cup water
- chopped nuts — 1/4 cup, optional
Method
- Wash hands with soap and water.
- Combine all ingredients and stir just until large lumps disappear.
- Note: Over-stirring will result in tough pancakes.
- Pour slightly less than 1/4 cup batter for each pancake onto skillet or electric griddle heated to 350 to 375 degrees F.
- When pancakes bubble around edges and towards center, sprinkle with chopped nuts (if you choose).
- Then, flip pancakes.
- Pancake is done when bottoms are golden brown.
- Serve with applesauce or syrup.
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