Louisiana Sweet Potato Pancakes
¾ pound sweet potatoes
1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
2 eggs, beaten
1 cup to 1 ½ cups buttermilk
¼ cup butter, melted
Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonful’s, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
1/4 cup unsalted butter, at room temperature
1 1/2 teaspoons honey
1/8 teaspoon cinnamon
Cream together in small mixing bowl; place a spoonful on each plate of sweet potato pancake.
Sweet potatoes are an excellent source of fiber. This little wonder is can be made both savory and sweet! Go to www.highdesertfarmersmarket.com/recipes and try our enchiladas!