Friday, October 15, 2010

Sweet Potato-Pecan Pancakes

Adapted from Cooking Light.

No, I haven't fallen off the face of the earth but it sort of felt like it for a while there. I've spent the last 3 months doing a lot of quick dinners with fresh summer produce and didn't have the time to try very many new tasty recipes. This is one I tried a couple of weeks ago and is probably my new favorite pancake recipe. Would also make good waffles.

Note: I made this in the kitchen with Michael hollering out the ingredients to me from the living room. This was a mistake as the part about taking a 16 oz can of cut sweet potatoes, pureeing and then only using 3/4 C of puree was translated into 16 oz of sweet potato puree--hey, I only have a 15 oz can of puree so it'll have to do. Oops. But like most of my cooking mistakes, it turned out well and these pancakes are, dare I say it: moist (ick, that word sounds so gross) and truly delicious. So, feel free to add the whole damned can of puree, I say!

1 1/4 cups WW pastry flour (white whole wheat would be good or just regular AP)
1/4 cup chopped pecans, toasted and divided
2 1/4 teaspoons baking powder
1 teaspoon pumpkin-pie spice (or 1/4 t each of ginger and cloves and 1/2 t cinnamon)
1/4 teaspoon salt
1 cup fat-free milk
1/4 cup packed dark brown sugar
1 tablespoon vegetable oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
3/4 C sweet potato puree (or use the whole 15 oz can!)

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl. Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes. Ladle out in 1/4 C measurements onto a hot and well-greased griddle. Serve with dollops of greek yogurt (FF Fage or Chobani are the best) and sprinkled with reserved pecans and a wee drizzle of maple syrup. Enjoy! Makes about 4-6 servings depending on how big you make your pancakes.

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