Sunday, February 17, 2008

Sweet Potato and Pecan Flapjacks

He was really afraid of our dinner tonight. All week he was like "Ugh, do we have to have those?" But then I made them and he thought they were really good. I guess he was afraid of the sweet potato, but it's mashed and incorporated into the batter so well that you don't even know it's in there. The pancakes are very thick and dense, but they are nicely flavored. I don't know if we would make these again, but they're a good way to sneak some sweet potatoes into a meal.

pancakes

Sweet Potato and Pecan Flapjacks
Cooking Light, January 2006

Cornmeal adds crunch, and mashed sweet potatoes lend creaminess to this weekend favorite. Yellow- or white-fleshed sweet potatoes have a dry and crumbly texture when baked and are not moist enough to make tender pancakes, so use the orange variety. For convenience, roast a sweet potato the night before. Serve with maple syrup, butter, and fresh fruit, if desired.

1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/4 cup chopped pecans, toasted
3 tablespoons yellow cornmeal
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup fat-free milk
1 cup mashed cooked sweet potato
3 tablespoons brown sugar
1 tablespoon canola oil
1/2 teaspoon vanilla extract
2 large egg yolks
2 large egg whites, lightly beaten
Cooking spray

Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a large bowl, stirring with a whisk.

Combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring until smooth; add to flour mixture, stirring just until combined. Beat egg whites with a mixer at high speed until soft peaks form; fold egg whites into batter. Let batter stand 10 minutes.

Heat a nonstick griddle or nonstick skillet over medium-high heat. Coat griddle or pan with cooking spray. Spoon about 1/4 cup batter per pancake onto griddle or pan. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 2 minutes or until bottoms are lightly browned.

Yield: 6 servings

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