12.2.14 Sweet Potato Bourbon Pancakes
Well, we’ve officially made it through Thanksgiving, which means you’re probably already headlong into holiday season madness. I know we are. The tree is up, the house is decorated, the lights are hung, and throughout it all, I’ve had next to no time to cook. Until today. Somehow, amidst this whirlwind of craziness, I was able to whip up a big batch of these sweet potato bourbon pancakes. Not only were they incredibly delicious, they were the perfect antidote to a cold wintery morning.
Let’s face it, one of the best things on your Thanksgiving table last week was the sweet potatoes - am I right? Whether baked, bruleed, or topped with marshmallows, sweet potatoes make for one delicious side. But why stop there? They make a delicious breakfast too, especially in pancake form. And who doesn’t love pancakes? Especially when they’re chock full of warm winter spices like cinnamon and nutmeg, orange zest, and a splash of bourbon. Add a sprinkle of pecans, a warm drizzle of maple syrup, and a hot cup of tea to wash it all down, and you’re in pancake heaven.
And the real beauty is that if (god forbid) you still have some leftover Thanksgiving sweet potatoes taking up space in your fridge, then this is a great way to make good use of them. I mean, we couldn’t in good conscience let them go to waste, now could we? And while you’re at it, that last little bit of cranberry sauce would make a fine pancake topping...
Sweet Potato Bourbon Pancakes
makes 8-10 pancakes
- 1 ½ cups flour
- 2 Tbsp sugar
- 2 tsp baking powder
- 1 tsp salt
- ¼ tsp ground cinnamon
- ¼ tsp ground allspice
- ¼ tsp ground nutmeg (freshly grated if possible)
- 1 cup milk
- 2 eggs
- 4 Tbsp butter, melted
- 1 tsp bourbon (or sub vanilla extract)
- ½ tsp grated orange zest
- ¾ cup cooked, mashed sweet potato
- pecans and maple syrup for serving
1. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, allspice, and nutmeg. Mix well.
2. In a smaller bowl, or large measuring cup, whisk together the milk, eggs, melted butter, bourbon, and orange zest. Add to the flour mixture, and stir together until a batter is formed. Stir in the mashed sweet potato.
3. Heat a griddle over medium high heat. Spoon pancake batter onto griddle in circular shapes (should be able to cook two pancakes at a time) and cook until golden, about 2-3 minutes per side.
4. Serve pancakes immediately topped with pecans and a healthy drizzle of maple syrup.
