2 medium orange-flesh sweet potatoes, washed (about 1 lb.)
3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 T. baking powder
1 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground ginger
1/4 cup (4 T.) unsalted butter, at room temperature
2 large eggs, beaten
1-1/2 T. molasses
1 T. vanilla extract
1-1/2 cups nonfat milk
Scrub potatoes and prick several time with fork. Microwave potatoes on high for 6 to 7 minutes until they are easily pierced with a fork OR bake potatoes at 350 degrees until they can be pierced with a fork. (Unless I’m really pressed for time, I prefer slow baking to microwaving.) Slit in half lengthwise to cool, then peel an discard skin. Set aside.
While the potatoes are cooking or cooling, in a large mixing bowl, sift flours, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.
When the potatoes have cooled slightly, add butter, and mash until relatively smooth. Add eggs, molasses, and vanilla extract, and mix by hand until completely blended. Stir in milk.
Add potato mixture to dry ingredients and mix with spoon until just moistened (batter will be lumpy), about 50 strokes. Set aside to rest.
Preheat lightly greased (I use butter) skillet or griddle over medium heat. Using a 1/4 cup measure, pour batter onto heated skillet or griddle. Turn pancakes once with spatula when surface begins to bubble. Cook until golden brown.
Serve hot with your choice of pancake toppings. We tried maple syrup and ginger syrup. Both were good.
Yield: about 24 pancakes.
Background: I stopped making pancakes several years ago even though my family is fond of them. Pancakes seemed like a bad way to start off the day: nothing more than fried processed bread with a sugar syrup. However, these pancakes have merit — sweet potatoes, whole wheat flour, molasses, nice spices, and they really don’t require syrup. I served them with turkey burgers for dinner. Leftover cakes can be served at room temperature or toasted (don’t microwave) to give them a nice crust.