Well, here's one recipe he didn't invent—straight from the kitchen of my good friend Chef James Brockman. Contrary to popular belief, sweet potatoes are actually not potatoes but yams, and they've been rated as the #1 most nutritional vegetable (low in starch, almost nonfat, with lots of beta carotene, iron, potassium, and vitamins C and E). Pair these pancakes with our
Country-Style Turkey Sausage and
Minty Melon Balls, and you've got a perfect, low-fat feast. On a cold, blustery day, a cup of hot
Chai will seal in the goodness.
step 1Roast the sweet potato in an oven at 350 degrees F, directly on the rack for 40 minutes, or until tender. Remove the skin when cool. You can roast the potato the day before and store in the fridge in a
Ziploc® Brand Container.
step 2In a large bowl, combine the flour, salt, brown sugar, baking soda, and baking powder.
step 3In a separate bowl, whisk together the buttermilk, eggs, and melted butter.
step 4Blend the wet mixture into the dry mixture.
step 5Mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg. Mix well.
step 6Add the sweet potato mixture to the pancake batter and stir well. Let the batter stand for 1 hour (or you can make it a day ahead of time).
step 7Cook the pancakes on a nonstick or well-oiled griddle or skillet. Pour 1/2 cup of batter onto your griddle and cook until lots of air bubbles appear. Flip pancake over and cook for a minute or until firm to the touch.
step 8 Keep the pancakes warm in an oven at 200 degrees F until ready to serve. Drizzle with maple syrup or your favorite topping.
written by:
Diane, SC Johnson home care expert