Breakfast for Dinner
September 7, 2007
Breakfast foods are probably some of my favorite foods and some days there’s nothing better than breakfast for dinner. Ever since we went on vacation a few weeks ago and I had the best sweet potato pancakes ever, I have been wanting to try and make them at home. I was planning on saving this for a weekend morning but thought it would be a great dinner too. So tonight was my first attempt at sweet potato pancakes and I’m happy to say they turned out so well! I will go ahead and confess that I used Bisquick for the pancake batter. I used to only make homemade pancakes, but they never turned out any better than when I used a baking mix so I switched back. I had read several different recipes online, all different, and finally decided to just come up with my own. At any rate they were very light and fluffy and not overly sweet potato-y. Very delicious! We had these tonight with smoked sausage links and warm maple syrup.
2 cups baking mix like Bisquick
1 3/4 cup milk
2 beaten eggs
1 tsp cinnamon
2 Tbsp brown sugar
2 Tbsp melted butter
1 small sweet potato, cooked and pureed
Combine baking mix, cinnamon, and sugar in a bowl. Add milk, eggs, melted butter and pureed sweet potato. Stir until batter is mostly smooth. Heat a grill pan (or skillet) over medium heat. Spray with cooking spray to prevent sticking. Pour batter onto hot grill pan. When the batter starts to bubble, flip the pancake over and cook on the other side until golden brown. It only takes about 35 seconds per side depending on how hot your pan is. Repeat for desired number of pancakes. This recipe makes about 10-12 large pancakes. Serve with warm maple syrup.
*I baked the sweet potato wrapped in foil at 425 degrees for about an hour and 15 min. I refrigerated it over night until I was ready to use it tonight and then pureed it.
*Next time I make these I’d like to add some toasted, chopped pecans to the batter. I think they would be even better with that addition.