Last week’s CSA from 4Pfoods gave me 2 big bright purple sweet potatoes. I’d never cooked anything quite so spectacularly (and naturally) purple so I knew I had to find some way to let their color shine through.
Since Easter is just around the corner, I thought a festive brunch dish would be just perfect, especially when topped with a tremendous amount of maple syrup (because of course).
If you don’t have leftover sweet potatoes and are baking them for the sole purpose of making pancakes (bravo on your dedication to purple pancakes), bake them as you would a regular sweet potato just for a little longer – so 90-120 minutes depending on their size at 350 degrees. Once cooked and still a little warm, cut them in half and scoop out the fleshy middle to use in pancakes!
I loved these pancakes because they aren’t overly sweet. The purple sweet potato’s starchy flavor shine through and it’s balanced nicely by the sweet maple syrup. Speaking of maple syrup, I’m back in Canada for a nice long weekend so I’ll be stocking up on maple everything since I’ve arrived on the tail end of sugaring season, also known as the time of year maple syrups is harvested and bottled.
- 1 Large egg
- 1 Cups whole milk
- 2 Tablespoons butter, melted, plus 1 teaspoon solid for coating pan
- 1 Cup +1 Tablespoon flour
- ¼ Cup granulated sugar
- 1 Teaspoon baking powder
- ¼ Teaspoon salt
- ⅔ Cup cooked purple sweet potato mash
- Maple syrup for topping
- In a large bowl, combine eggs, milk and 2 tablespoons of melted butter
- Mix in flour, sugar, baking powder and salt until combined
- Mix in sweet potato mash
- Place a frying pan over medium high heat and melt remaining 1 teaspoon of butter in it
- Once pan is hot reduce heat to medium and pour out a ¼ cup pancake batter
- Cook until bubbles begin to appear (about 1 minute)
- Flip pancake and bake another 45 seconds or until browned
- Serve immediately with maple syrup