Well bless my soul.
I forgot to post a recipe a few weeks back. Like maybe even the most important recipe I've made in a long time.
It's not an exaggeration when I tell you that I live for the moments when food exceeds every expectation I could possibly put on it. I can count the times this has happened on maybe... one hand? Not sure. Coffee encrusted elk. Il Canale pizza. Authentic Asian dishes (specific much? Nope.) The list continues with unique concoctions usually not made by my hands. Sometimes, I am impressed with the way something turns out that is from my own silly head. I'm always thrilled when something that is very difficult to make, is made well by...me. That's always a surprise and is hosted by a great sense of accomplishment. (Hope to be bringing that to you in about 6 days...Stay tuned.)
But this time, folks. This time. My friend Katelyn and I hit the nail on the head. I won't be eating plain pancakes again. This is one of the best things I've ever had. Paired with the turkey sausage unique to our Amish market, I was in heaven. And it sure ain't fancy. Standard. Simple. And that's all you need. Bring out your inner Southern belle, I dare you.
Sweet Potato Pancakes
makes about 12 medium sized hotcakes
2 sweet potatoes baked, mashed (to equal about 1.5 c)
1/2 stick butter, melted
1 tsp vanilla
3/4 c oat flour
3/4 c brown rice flour
3.5 tsp baking powder
1 tsp salt
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1.25-1.5 c milk, depending on consistency of the batter nearing the end of mixing
- Mix together sweet potato, butter, eggs and vanilla in a medium sized bowl.
- In a smaller bowl, combine dry ingredients and whisk into sweet potato mixture. Add milk until batter reaches a pourable consistency. Cook as you would any normal, previously self-respecting pancake!