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Good Morning Sweet Potato Cakes!
October 31, 2018 | Frank Bonanno
We always had sweet potatoes on Thanksgiving when I was growing up. Both my parents loved them, but I couldn’t stand that cloying sweetness in the middle of a savory meal–because when I was a kid, they were baked with brown sugar or maple syrup or marshmallows–maybe even smothered in reduced cola. Big family meals in those days were always intruded upon by sweet oddities–cranberries stewed in orange sugar water, jello salads. At any rate, this year, I’m aiming to fall in like with sweet potatoes. So far, I’ve only had success liking their sweetness heightened a bit, and honored as such–in pancake form, for instance.
Last Sunday, I went with these simple pancakes, and darn they’re good.
Baked Sweet Potato Pancakes Serves 4
1 baked sweet potato
1 ½ cup milk
¼ cup melted butter
¼ c sugar
1 c flour
1 t salt
½ t nutmeg
Grated zest of one good sized orange
A note: Pancakes cook best when the cooking surface is already hot. I find if I have the griddle heating while I put the batter together, I don’t waste those first couple of pancakes
Another note: The sign that the pancake is ready to flip is bubbles. Once bubbles start to break across the surface, flip the jack.
A final note: I can barely tell the difference between a tough pancake and a fluffy one (they’re all good to me), but if you possess a deep appreciation for the texture of a perfectly risen and porous pancake, always mix the wet ingredients first and thoroughly. Add the dry last, briefly and with a whisk, stirring only until all is barely blended. Just wet, t—then stop.