One morning I was making pancakes and was pulling the ingredients out of the refrigerator when I spotted some of my leftover Whipped Sweet Potato Delight, (which I will be blogging later this week)…light-bulb! Why not add the sweet potatoes to the pancakes! Well, a star was born. Sometimes I serve it with chutney, but today I decided to make a Maple Brandy syrup. Wow! Talk about breakfast with a kick! I hope you get the chance to enjoy these wonderful pancakes…
Sweet Potato Pancakes With Maple Brandy Syrup
1 cup of whole milk
2 Tbs melted butter
1 1/4 cup all purpose flour
1/2 tsp salt
2 Tbs baking powder
2 Tbs vanilla infused sugar (keep a mason jar with sugar and vanilla bean)
1 sweet potato
1/2 tsp salt
3 Tbs butter
1/2 cup whipped cream cheese
1/2 cup real maple syrup
1 Tbs Brandy
Peel, cube and boil sweet potato until fork tender. Run them through a Foley mill or beat with a hand mixer along with the butter and cream cheese until fluffy. Set aside.
In a mixing bowl beat the egg, milk and melted butter together. In a separate mixing bowl mix the flour, salt, baking powder and sugar. Add the dry ingredients to the wet ingredients and mix until a smooth batter forms. Next add the sweet potato mixture to the batter and mix again until a smooth batter forms. Let stand for 5 to 10 minutes before cooking.
Heat some butter in a skillet and using a 1/4 cup measuring cup, scoop batter and pour into pan to form pancakes. Make sure your pan is not too hot and not overcrowded. Allow the pancakes to cook until little air bubbles start to form on top before flipping. When pancakes are finished on both sides, plate and serve with Maple Brandy syrup.
Mable Brandy Syrup
1/2 cup 100% maple syrup
1 to 2 Tbs brandy
Heat syrup and brandy together until hot and serve.