Hi Guys! Happiest of Mondays to you. I like to be upfront here so I have to admit that I struggled with how to start this post. I could jump right into the fabulous sweet potato pancake recipe that I have for you but I felt like I needed to, if only briefly, touch on what happened last Tuesday. I like many people expected that Hilary Clinton was as good as our 45th president. That did not happen.
I’ve gone through a series of emotions since the winner of the presidential election was announced, none of them positive. I’ve wondered how a human being that has managed to denounce and degrade so many different sects of the U.S. population, has managed to secure a position as the next leader of this country. It’s disheartening to say the least. Through it all I’ve been reminded that now more than ever it’s imperative to put in work. Work that leads to building a legacy. This election was a call to action to create things and build businesses that will do just that. And not just for me, but for the communities that I represent and those that support me.
On to a lighter and fluffier note, I come bearing gifts. To be more specific it’s a stack of pillowy, fluffy, sweet and spicy gifts. These pancakes are literally fall on a plate. From the sweet potatoes to the toasted pecans and the mix of warm aromatic spices, they could be the poster child for fall.
Ingredients:
1.5 cups all purpose flour
1/2 cup mashed sweet potatoes
2 large eggs
1 tbsp melted and cooled butter
3/4 cup of toasted chopped pecans
1 tsp maple extract
1 tsp vanilla extract
1.5 cup low fat buttermilk
1/4 cup water
1/4 cup packed light brown sugar
1 tbsp granulated sugar
Spice Mix:
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1/4 tsp cloves
1/8 tsp cardamom
Optional (for tossing the pecans):
1/2 tsp of cinnamon
1/2 tsp of granulated sugar
Directions:
Preheat the oven to 350 degrees.
While the oven is preheating combine the flour, baking powder, baking soda, and spices in a large bowl.
In a separate medium bowl mix the eggs, sugars (light brown and granulated), buttermilk, extracts (vanilla and maple), water, and butter.
Add the wet ingredients to the dry ingredients.
By now the oven should be done preheating. Lightly spray your chopped pecans with cooking spray and toss your pecans in the cinnamon sugar combo if so desired. Lay them flat on a baking sheet and cook for 5-7 minutes. Keep a close eye on them as nuts burn easily.
Take the pecans out of the oven and let them cool for 5 minutes before adding them to the pancake batter.
Bring the oven back down to a temperature of 200 degrees. You’ll use it to keep the pancakes warm as you’re flipping:)
Put a pan on the stove at medium heat and coat with cooking spray. Use a 1/4 measuring cup to pour your pancake batter.
You should end up with about 12 medium-sized pancakes.
Enjoy!
Now as promised there will be a part two in this ode to the sweet potato mini series. The best part is that the second recipe calls for a lot of the same ingredients that were used in this one. Any guesses for what it is??
Let me know in the comments!
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