Ingredients with Measurements:
- 1 cup all-purpose flour
- 1 teaspoon 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
- 1/4 teaspoon ground cloves
- 1 cup mashed sweet potato
- 2 eggs
- 1/4 cup brown sugar
- 1/4 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
Special equipment needed:
- Large mixing bowl
- Whisk
- Non-stick skillet or griddle
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
2. In a separate bowl, mix together the mashed sweet potato, eggs, brown sugar, milk, melted butter, and vanilla extract until well combined.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
4. Heat a non-stick skillet or griddle over medium heat. Once hot, ladle about 1/4 cup of batter onto the skillet for each pancake.
5. Cook the pancakes for 2-3 minutes on each side, or until golden brown and cooked through.
6. Serve the Sweet Potato Pannenkoek warm with your favorite toppings.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Medium heat
Serving size:
Makes 8-10 pancakes
Nutritional information:
Per serving (1 pancake):
Calories: 150
Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 55mg
Sodium: 280mg
Carbohydrates: 21g
Fiber: 1g
Sugar: 7g
Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Maple syrup can be used instead of brown sugar.
- Almond milk can be used instead of regular milk.
- Coconut oil can be used instead of butter.
Variations:
- Add chopped pecans or walnuts to the batter for added crunch.
- Top with whipped cream and a sprinkle of cinnamon for a dessert version.
- Add a tablespoon of cocoa powder to the batter for a chocolate twist.
Tips and tricks:
- Make sure to not overmix the batter to avoid tough pancakes.
- Use a non-stick skillet or griddle to prevent sticking.
- Keep the cooked pancakes warm in a low oven until ready to serve.
Storage instructions:
Store any leftover Sweet Potato Pannenkoek in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pancakes in the microwave for 30 seconds or in a toaster oven until warm.
Presentation ideas:
Stack the pancakes on a plate and drizzle with maple syrup. Top with a dollop of whipped cream and a sprinkle of cinnamon.
Garnishes:
- Chopped nuts
- Whipped cream
- Cinnamon
- Maple syrup
Pairings:
- Bacon or sausage
- Scrambled eggs
- Fresh fruit
Suggested side dishes:
- Roasted sweet potatoes
- Green salad
- Grilled vegetables
Troubleshooting advice:
- If the pancakes are too thick, add a splash more milk to the batter.
- If the pancakes are too thin, add a tablespoon more flour to the batter.
Food safety advice:
- Make sure to cook the pancakes until they are fully cooked through to avoid any foodborne illnesses.
Food history:
Pannenkoek is a traditional Dutch pancake that is typically served for breakfast or lunch. Sweet Potato Pannenkoek is a twist on the classic recipe, adding mashed sweet potato for a unique flavor and texture.
Flavor profiles:
Sweet Potato Pannenkoek has a warm and comforting flavor profile with notes of cinnamon, nutmeg, and ginger. The sweet potato adds a subtle sweetness and a creamy texture to the pancakes.
Serving suggestions:
Serve Sweet Potato Pannenkoek for breakfast or brunch with your favorite toppings and sides. It can also be served as a dessert with whipped cream and a sprinkle of cinnamon.
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Region: Dutch