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