Sweet Potato Pancakes

LSU Dining

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 ½ cups milk

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.

Sweet potatoes are hard to mash, even if you do the immersion blender thing.

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.

It's a pretty batter!

Preheat a lightly greased griddle over medium-high heat. Drop batter mixture into the prepare griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

They're not always the best about bubbling when they need to be turned, but be aware that they cook pretty quickly.

Served with maple syrup, because otherwise they don't have tons of flavor.

My Rating: 3/5 "These are a nice way to satisfy a pancake craving if you're dieting, because they're pretty low-cal to begin with and their small size lets you exercise better portion control. That said, they're pretty bland so you'll need to dress them up with something (syrup, etc.) to make them more interesting to eat. Also mind your stove - I totally set off the smoke alarm making these."