Here is an easy brunch recipe that is great for using up leftover sweet potatoes, which some people may have right now after Thanksgiving. It’s a simple recipe that is lightly flavored with spices and makes a great breakfast. This recipe is from SouthernFood.com.
- 1 1/2 C. all-purpose flour
- 3 1/2 t. baking powder
- 1 t. salt
- 1/2 t. ground nutmeg
- 1 1/4 cups mashed cooked sweet potatoes
- 2 eggs – beaten
- 1 1/2 C. milk
- 1/4 C. butter – melted
Sift dry ingredients into a mixing bowl. Combine remaining ingredients; add to flour mixture, stirring just until dry ingredients are moistened. Drop by tablespoons onto hot greased griddle or skillet and fry, turning once, until browned on both sides.
Notes: Great with maple syrup. Mmm! Syrup is not great for type 1 diabetics though… Ahem.
Servings: Makes about 24 pancakes.