A whole wheat pancake that tastes great with the addition of sweet potatoes for a nutritious tasty breakfast
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)
Measure flour, cinnamon, salt, baking powder in a bowl
Combine the mashed sweet potato, buttermilk, honey, egg yolks, butter, vanilla and beat until smooth (yes with your electric mixer)
Beat the egg whites until stiff (use your whisk attachment on your electric mixer)
Combine the mashed sweet potato mix with the flour mix and stir until just combined.
Fold the egg whites into the batter.
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.
Flip only once, when edges look dry. They should poof up.
Don't have buttermilk? Here are your options:
Measure ½ cup yogurt into a measuring cup and add enough milk to get 1½ cups.
Measure 1 and ½ tablespoons of vinegar or lemon juice into a measuring cup and add enough milk to get 1½ cups
Serving size: about 14 pancakes
Recipe by Pirate Jeni at http://www.piratejeni.com/2012/02/28/that-time-i-bastardized-alton-browns-recipe/