That time I bastardized Alton Brown’s recipe

Over Thanksgiving, I roasted a TON of sweet potatoes, because we love them and of course there only two of us so roasting 5 sweet potatoes made perfect sense. **facepalm**

Anywho.. I searched the internet for something amazing to do with them and stumbled across Alton Brown’s Sweet Potato Waffles..

And I  immediately screwed around with this recipe.. I replaced the refined sugar with a natural sugar and replaced the white flour with 100% whole wheat flour..

oh and I made them pancakes.

By the way, you will not see any blow by blow photos.. it was early and I just didn’t care enough to take them.

A few words of advice before you start.

  • The batter is thick… I mean really thick.. I had to smoosh the batter out a bit on the griddle to thin it out. You must do this in order to not have gooey undercooked pancakes.
  • Cook them low and slow. They will get dark on the outside. It’s the nature of the pancake.
  • Don’t flip them until the edges look dry. Unlike regular pancakes, the middle won’t get full of bubbles. The batter is too heavy, but the pancakes are not
  • You need to know how to fold in egg whites. Don’t know how? Go here

Also? Don’t have buttermilk? Here are your options:

  • Measure 1/2 cup yogurt into a measuring cup and add enough milk to get 1 1/2 cups.
  • Measure 1 and 1/2 tablespoons of vinegar or lemon juice into a measuring cup and add enough milk to get 1 1/2 cups
5 from 1 reviews
Whole Wheat Sweet Potato Pancakes
Prep time: 
Cook time: 
Total time: 
 
A whole wheat pancake that tastes great with the addition of sweet potatoes for a nutritious tasty breakfast
Ingredients
  • 1 cup mashed, cooked sweet potatoes
  • 2 cups whole wheat flour (you could use white if you wanted)
  • 1 tablespoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • 3 eggs, divided (meaning separate the yolks from the whites)
  • 1½ cups buttermilk (see notes)
  • ¼ cup honey
  • ¼ cup melted butter
  • 1 teaspoon vanilla
  • chopped walnuts (optional)
Instructions
  1. Measure flour, cinnamon, salt, baking powder in a bowl
  2. Combine the mashed sweet potato, buttermilk, honey, egg yolks, butter, vanilla and beat until smooth (yes with your electric mixer)
  3. Beat the egg whites until stiff (use your whisk attachment on your electric mixer)
  4. Combine the mashed sweet potato mix with the flour mix and stir until just combined.
  5. Fold the egg whites into the batter.
  6. Cook by ¼ cup full (or so) on a lightly greased griddle or skillet over medium heat. Spread the batter out with a spatula or knife to even it out. If you want walnuts, now is the time to sprinkle some over the top.
  7. Flip only once, when edges look dry. They should poof up.
Notes
Don't have buttermilk? Here are your options:

Measure ½ cup yogurt into a measuring cup and add enough milk to get 1½ cups.

or

Measure 1 and ½ tablespoons of vinegar or lemon juice into a measuring cup and add enough milk to get 1½ cups
Nutrition Information
Serving size: about 14 pancakes

About Pirate Jeni

Kitchen Witch, Eclectic Spiritualist, Psychic-Medium, Reiki Master, Conscientious Omnivore, Tarot Card Slinger, Singer of Songs, Player of Things with Four Strings.

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