Ingredients with Measurements:
- 2 cups all-purpose flour
- 1/4 cup brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 1/2 cups milk
- 1/2 cup mashed sweet potato
- 2 eggs
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup camote cue (caramelized sweet potato)
Special equipment needed:
- Non-stick griddle or skillet
- Mixing bowls
- Whisk
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
2. In a separate bowl, whisk together the milk, mashed sweet potato, eggs, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until just combined.
4. Heat a non-stick griddle or skillet over medium heat. Once hot, ladle 1/4 cup of batter onto the griddle for each pancake.
5. Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
6. While the pancakes are cooking, heat the camote cue in a separate pan until caramelized and slightly crispy.
7. Serve the pancakes hot, topped with the camote cue.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 220
Fat: 8g
Carbohydrates: 32g
Protein: 5g
Sodium: 300mg
Sugar: 10g
Fiber: 2g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Maple syrup can be used instead of brown sugar.
- Pumpkin puree can be used instead of sweet potato.
- Coconut oil can be used instead of vegetable oil.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Top with whipped cream or a drizzle of caramel sauce for added sweetness.
- Substitute the camote cue with other caramelized fruits, such as bananas or apples.
Tips and tricks:
- Make sure to mash the sweet potato well to avoid lumps in the batter.
- Use a non-stick griddle or skillet to prevent the pancakes from sticking.
- Keep the cooked pancakes warm in a low oven until ready to serve.
Storage instructions:
Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave or on a griddle until warmed through.
Presentation ideas:
Stack the pancakes on a plate and top with the camote cue for a rustic presentation.
Garnishes:
Sprinkle with powdered sugar or chopped nuts for added texture.
Pairings:
Serve with a side of bacon or sausage for a savory breakfast.
Suggested side dishes:
Fresh fruit or a side salad would complement these pancakes nicely.
Troubleshooting advice:
- If the batter is too thick, add a splash of milk to thin it out.
- If the pancakes are sticking to the griddle, add more oil or butter to the pan.
Food safety advice:
Make sure to cook the pancakes until they are fully cooked through to avoid any foodborne illnesses.
Food history:
Camote cue is a popular street food in the Philippines, made by caramelizing sweet potato in brown sugar and skewering it on a stick. This recipe combines the flavors of camote cue with the classic American breakfast staple of pancakes.
Flavor profiles:
These pancakes have a warm and spicy flavor from the cinnamon, nutmeg, and ginger, with a subtle sweetness from the brown sugar and sweet potato. The camote cue adds a caramelized crunch to the dish.
Serving suggestions:
These pancakes would make a great addition to a brunch spread or a cozy weekend breakfast.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Philippine
Taste: Sweet, Savory, Nutty, Caramelized