This recipe comes to us from Robert St. John’s newest cookbook, Mississippi Mornings: Deep South Breakfasts, Brunches, and Musings.
Sweet Potato Pancakes with Cinnamon Cream Syrup
The cinnamon-cream syrup with these cozy sweet potato pancakes is a MUST!
Ingredients
Sweet Potato Pancakes
- 1 2/3 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 tsp grated nutmeg
- 1 1/2 tsp ground cinnamon
- 1 1/2 cups cooked and mashed sweet potato (about 2 medium sweet potatoes)
Cinnamon Cream Syrup
- 14 oz sweetened condensed milk
- 1/2 cup pure maple syrup (plus two more tablespoons)
- 1 1/2 tsp ground cinnamon
- 1 tsp vanilla extract
- Pinch of kosher salt
Instructions
Sweet Potato Pancakes
- Combine the flour, baking powder, baking soda, salt, nutmeg, and cinnamon in a medium mixing bowl and stir well. In a separate mixing bowl, whisk together the mashed sweet potato, eggs, sour cream, milk, maple syrup, melted butter, and vanilla. Whisk the sweet potato mixture into the flour mixture. Do not overmix; a few lumps are fine.
- Allow the batter to sit for 10 to 15 minutes before cooking the pancakes.
- Preheat the oven to 200F.
- Heat a nonstick griddle to 325° to 350°F (models vary, so test your griddle with a small bit of batter to assure you have the heat adjusted correctly). When the griddle is ready, several drops of water should dance on the surface. Brush the griddle with melted butter or spray with nonstick spray.
- Using a 1/ 3 cup measuring cup, ladle pancake batter onto the griddle. Cook until the surfaces of the pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip the pancakes and cook for 2 more minutes. (If holding pancakes in the oven before serving, place them on a wire rack in the oven.)
- Serve with Cinnamon Cream Syrup. (Recipe below)
Cinnamon Cream Syrup
- Set up a small saucepan with water to act as a double boiler. Combine all the ingredients in a small stainless-steel bowl and place over the pan of water on medium-high heat. Cook for 4 to 5 minutes, stirring frequently.
- Remove from the heat and serve. The cooled syrup can be stored in an airtight container in the refrigerator for up to 1 week.
Nutrition
Calories: 481kcalCarbohydrates: 97gProtein: 10gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 22mgSodium: 609mgPotassium: 682mgFiber: 4gSugar: 57gVitamin A: 13632IUVitamin C: 15mgCalcium: 377mgIron: 3mg
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Photography by Kate Dearman
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