Sweet Potato Pancakes with Walnuts

Breakfast, Cook, In Season, Recipes, Winter

Whether you have houseguests arriving for the Thanksgiving holiday this weekend, or you just want to make a cozy meal for two, these unusual sweet potato pancakes are a perfect choice for an autumn brunch. Sautéed apples would make a great accompaniment, but the pancakes also delicious as is, simply drizzled with some warm maple syrup.

 

Sweet Potato Pancakes with Walnuts

 

Ingredients

 

  • 2 sweet potatoes, scrubbed but not peeled
  • 2 Tbs. unsalted butter
  • 1 1/2 cups (12 fl. oz./375 ml) nonfat milk
  • 2 eggs
  • 2 Tbs. light brown sugar
  • 1 1/2 tsp. pure vanilla extract
  • 1 cup (5 oz./155 g) whole-wheat flour
  • 1/2 cup (2 1/2 oz./75 g) unbleached all-purpose flour
  • 1 Tbs. baking powder
  • 1/2 tsp. ground cinnamon
  • 1/2 tsp. freshly grated nutmeg
  • 1/2 tsp. salt
  • Canola oil spray
  • 1/2 cup (2 oz./60 g.) walnuts, toasted and coarsely chopped
  • Warmed maple syrup for serving

Directions

 

1. Preheat an oven to 200°F (95°C).

 

2. Pierce the sweet potatoes a few times with a fork, and microwave on high until tender, about 8 minutes. Split each sweet potato lengthwise and let cool just until easy to handle, then scoop out and measure 1 1/4 cups (6 oz./185 g.) of the flesh; reserve the remainder for another use.

 

3. In a food processor, combine the warm sweet potato flesh and the butter and pulse until incorporated. Add 1/2 cup (4 fl. oz./125 ml.) of the milk, the eggs, brown sugar and vanilla and process until smooth. Transfer to a bowl and whisk in the remaining 1 cup (8 fl. oz./250 ml) milk. In a large bowl, combine the flours, baking powder, cinnamon, nutmeg and salt. Pour the sweet potato mixture into the flour mixture and stir just until combined. Do not overmix.

 

4. Place a griddle over medium heat until hot and coat lightly with canola oil spray. For each pancake, pour about 1/4 cup (2 fl. oz./60 ml.) of the batter onto the griddle and cook until bubbles break on the surface, about 2 1/2 minutes. Flip the pancakes and cook until golden brown on the second sides, about 2 minutes longer. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.

 

5. Serve the pancakes piping hot, sprinkling each serving with the walnuts. Pass the warmed syrup at the table. Serves 6.

 

 

Williams-Sonoma Good For You Cookbook

 

Find more simple, nourishing recipes in our cookbook Good for You, by Dana Jacobi.

 

 

 

 

 

 

 

 

 

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