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Highland Bakery Sweet Potato Pancakes
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FROM THE MENU OF . . . HIGHLAND BAKERY
655 Highland Ave., No. 10, Atlanta
404-586-0772
Q: My husband and I have fallen in love with the Highland Bakery's sweet potato pancakes. I've tried a few recipes from the Internet, but none of them quite do it. Can you get this recipe for us?
JEANNE MAYNARD, Atlanta
A: Stacey Eames was on a weekend getaway in the mountains when she and a friend happened upon a little diner. Breakfast was looking pretty dismal until Eames spotted the sweet potato pancakes on the menu.
"They were delicious, so we added them to our menu, " she said. Her recipe has been tweaked over time, but now Eames believes she has achieved "the ultimate in comfort food. Order them with a side of eggs, turkey sausage, bacon or ham for a perfect carbo-load/protein buzz."
Hands on time: 30 minutes Total time: 30 minutes Serves: 8 (24 pancakes)
Ingredients:
-
Pancakes:
2 medium-small sweet potatoes
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon nutmeg
1/4 cup ( 1/2 stick) unsalted butter
2 eggs
1 1/2 tablespoons packed brown sugar
1 1/2 cups milk
Vegetable oil for cooking
Brown Sugar Butter Sauce (see recipe)
Toasted pecans for garnish
Brown Sugar Butter Sauce:
8 (2-tablespoon) servings --- about 1 cup
Hands on: 2 minutes
Total time: 12 minutes
This simple sauce, used instead of maple syrup, will remind you of pralines.
1/2 cup (1 stick) unsalted butter
1 cup packed brown sugar
1/4 cup water
Instructions:
Scrub the sweet potatoes and pierce all over with a fork. Microwave 6 to 7 minutes on high, until they are easily pierced through with a knife or fork. Slit the sweet potatoes lengthwise and let cool enough so you can handle them, about 5 minutes.
Meanwhile, measure and sift together into a large mixing bowl the whole-wheat flour, all-purpose flour, baking powder, salt and nutmeg. Set aside.
When potatoes are still warm but not too hot to handle, spoon the flesh into a measuring cup. When you have 1 1/4 cups, transfer to the bowl of a food processor. Add the butter and process until smooth. Add the eggs and brown sugar and blend until smooth. Add as much of the milk as the bowl can easily contain and blend.
Spoon the sweet potato mixture and remaining milk into the bowl with the dry ingredients. Mix with a spoon until just combined.
Heat a skillet or griddle lightly coated with vegetable oil on medium heat. Drop heaping spoonfuls of batter onto the hot griddle. When pancakes start to bubble, flip and cook until golden. Serve with Brown Sugar Butter Sauce and toasted pecans.
For Brown Sugar Butter Sauce:
In a medium saucepan over medium heat, melt the butter. Add the sugar and stir until sugar is dissolved. Whisk in the water and let simmer for 8 to 10 minutes.
Meanwhile, measure and sift together into a large mixing bowl the whole-wheat flour, all-purpose flour, baking powder, salt and nutmeg. Set aside.
When potatoes are still warm but not too hot to handle, spoon the flesh into a measuring cup. When you have 1 1/4 cups, transfer to the bowl of a food processor. Add the butter and process until smooth. Add the eggs and brown sugar and blend until smooth. Add as much of the milk as the bowl can easily contain and blend.
Spoon the sweet potato mixture and remaining milk into the bowl with the dry ingredients. Mix with a spoon until just combined.
Heat a skillet or griddle lightly coated with vegetable oil on medium heat. Drop heaping spoonfuls of batter onto the hot griddle. When pancakes start to bubble, flip and cook until golden. Serve with Brown Sugar Butter Sauce and toasted pecans.
For Brown Sugar Butter Sauce:
In a medium saucepan over medium heat, melt the butter. Add the sugar and stir until sugar is dissolved. Whisk in the water and let simmer for 8 to 10 minutes.
Notes:
Nutmeg and brown sugar elevate these wholesome pancakes from merely excellent to yum-tastic. At the bakery, you'll get two supersize pancakes on your plate, but at home, you might find three medium pancakes easier to flip.
Nutrition:
Pancakes: Per serving (without sauce): 243 calories (percent of calories from fat, 42), 6 grams protein, 29 grams carbohydrates, 3 grams fiber, 12 grams fat (5 grams saturated), 66 milligrams cholesterol, 492 milligrams sodium.
Sauce: Per 2-tablespoon serving: 170 calories (percent of calories from fat, 59), trace protein, 18 grams carbohydrates, no fiber, 11 grams fat (7 grams saturated), 31 milligrams cholesterol, 9 milligrams sodium.
Sauce: Per 2-tablespoon serving: 170 calories (percent of calories from fat, 59), trace protein, 18 grams carbohydrates, no fiber, 11 grams fat (7 grams saturated), 31 milligrams cholesterol, 9 milligrams sodium.
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