Sweet potatoes and pecan flapjacks

Sweet potatoes and pecan flapjacks



1 1/4 cups all-purpose flour (about 5 1/2 ounces)

1/4 cup chopped pecans, toasted

3 tablespoons yellow cornmeal

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup milk

1 cup mashed cooked sweet potato

3 tablespoons brown sugar

1 tablespoon canola oil

1/2 teaspoon vanilla extract

2 large egg yolks

2 large egg whites, lightly beaten

Cooking spray



Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a large bowl, stirring with a whisk.


Combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring until smooth; add to flour mixture, stirring just until combined. Beat egg whites with a mixer at high speed until soft peaks form; fold egg whites into batter. Let batter stand 10 minutes.


Heat a nonstick griddle or nonstick skillet over medium-high heat. Coat griddle or pan with cooking spray. Spoon about 1/4 cup batter per pancake onto griddle or pan. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 2 minutes or until bottoms are lightly browned.

Yield: 6 serving


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