What’s your favorite pancake? I like them all!
But hopefully this post will open your eyes to a world of pancakes. The Bread Bakers are a group of cooks, bakers, foodies & bloggers who love to bake bread. Once a month a theme is chosen and we all make and share our version. This month, Mayuri of Mayuri’s Jikoni chose pancakes! At first, I thought I might make some type of savory vegetable pancake. But growing up in New England, pancakes to me are flat little griddle cakes flavored to your heart’s content and covered in a sweet sauce or jam.
These sweet potato pancakes are insanely delicious. Fresh sweet potatoes are pureed and added to the batter along with cinnamon, nutmeg & vanilla. But it’s the warm brown sugar and butter sauce studded with pecans that really makes these pancakes something special.
I love this pancake batter. While the sweet potatoes are baked and pureed, there still are little bits and pieces of potato in the pancake. The pancakes themselves are not very sweet; but warmly spiced. And I just love their pretty, golden color.
But this buttery pecan sauce is among my favorites. Sticky and sweet and crunchy; it’s the perfect pairing for the sweet potatoes in these pancakes. Now it’s time to dress them up!
Time to dig in!
When you feel like making traditional pancakes, I hope you will think to add sweet potatoes into the mix. But read on to see what kind of pancakes the world has to offer!
Every person is a new door to a different world.
- For The Pancakes:
- 2 sweet potatoes (about 1¼ cup of flesh)
- 4 Tablespoons of butter, at room temperature
- 1½ cup of milk
- 2 large eggs
- 2 Tablespoons of light brown sugar
- 2 teaspoons of pure vanilla extract
- 1½ cups of all purpose flour
- 1 Tablespoon of baking powder
- ½ teaspoon of ground cinnamon
- ½ teaspoon of ground nutmeg
- ½ teaspoon of kosher salt
- For the Butter Pecan Sauce:
- 1 cup of butter
- 2 cups of light brown sugar
- ½ cup of water
- ⅓ cup of chopped pecans
- For the Pancakes:
- Preheat the oven to 350 degrees F.
- Pierce the sweet potatoes with a fork and place on a foil or parchment lined baking sheet.
- Bake until soft, about 1 hour.
- Slice each potato lengthwise and cool just enough to handle.
- Scoop out the flesh and reserve roughly 1¼ cups.
- Place the sweet potato flesh in a large mixing bowl.
- Add 4 Tablespoons of butter and mix until the sweet potatoes are pureed and the butter is incorporated.
- Add ½ cup of milk, the 2 eggs, 2 Tablespoons of brown sugar, and vanilla and combine until smooth.
- Whisk in the remaining 1 cup of milk.
- In a separate large bowl, sift the flour, baking powder, cinnamon, nutmeg and salt.
- Pour the sweet potato mix into the flour mix and stir until just combined.
- Don't overmix. The batter will be thick and may have sweet potato bits in it.
- Lightly oil a griddle pan and place over medium heat until hot.
- Pour about ¼ cup of batter onto the griddle and gently spread the batter to an even thickness.
- Cook until bubbles form and break on the surface and the edges are set, about 2 minutes.
- Flip the pancakes and cook another 2 minutes more, until golden.
- Repeat until all the batter is used, greasing the pan as needed.
- For the Butter Pecan Sauce:
- In a large saucepan melt the cup of butter over medium heat.
- Add the 2 cups of brown sugar and whisk until dissolved.
- Whisk in 1/ cup of water and bring to a simmer.
- Reduce the heat to low and simmer until the sauce has slightly reduced, about 10-15 minutes.
- Stir in the pecans.
Check out the Pancakes from different parts of the world that our fellow Bread Bakers have baked this month:
- Alagar Kovil Dosai from Sara’s Tasty Buds
- Blueberry Dutch Baby from Hostess At Heart
- Brown Rice Dosa (Indian Savory Crepes) from Spiceroots
- Buckwheat, Blackberry and Saffron Drop Scones from A Shaggy Dough Story
- Corn Pancakes from Kids and Chic
- Crepes from A Baker’s House
- Dutch baby from Herbivore Cucina
- Galettes de sarrasin from The Bread She Bakes
- Greek Tiganites from Gayathri’s Cook Spot
- Hotteok ( Korean Pancakes) from Cook’s Hideout
- Hotteok (Korean Stuffed Pancakes) from Passion Kneaded
- Kabalagala (Ugandan Pancakes) from Mayuri’s Jikoni
- Keralan Yeast Appams from Food Lust People Love
- Malpua (Sweet Indian Crepes) from SimplyVeggies
- Oven Baked Tropical Pancakes from A Day in the Life on the Farm
- Pannukkau (Finish Pancakes) from Cindy’s Recipes and Writings
- Potato Latkes (Jewish Pancakes) from Sneha’s Recipes
- Savory Baked Finnish Pancakes (Pannukakku) with Smoked Salmon from The Wimpy Vegetarian
- Scallion Pancakes from Karen’s Kitchen Stories
- Srilankan Hoppers from I camp in my Kitchen
- Strawberry Nutella Crepes from Spill the Beans
- Swedish Pancakes from Palatable Pastime
- Sweet Potato Pancakes with Butter Pecan Sauce from A Salad For All Seasons
- Wholegrain Yeast Pancakes from Ambrosia
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.