Louisiana Sweet Potato Pancakes
Ingreadient
-
¾ pound sweet potatoes
-
1 ½ cups all-purpose flour
-
3 ½ teaspoons baking powder
-
1 teaspoon salt
-
½ teaspoon ground nutmeg
-
1 ½ cups milk
-
¼ cup unsalted butter, melted
-
2 large eggs, beaten
Direction
-
Bring a medium saucepan of lightly salted water to a boil. Add sweet potatoes and cook until tender but still a bit firm, about 15 minutes. Drain, then immediately immerse in cold water to loosen skins. Drain again; remove and discard skins.
-
Sift flour, baking powder, salt, and nutmeg together into a medium bowl.
-
Chop sweet potatoes, transfer to another medium bowl, and mash. Mix in milk, melted butter, and egg. Gradually mix in flour mixture until well combined.
-
Lightly grease a griddle and preheat over medium-high heat.
-
Working in batches, drop heaping tablespoonfuls batter onto the hot griddle and cook until the surface begins to bubble, 3 to 4 minutes. Flip and cook on the other side until golden brown, 2 to 3 more minutes.
