This week I’ll be featuring tons of recipes – including several that are perfect for using up those leftover Thanksgiving dishes. The first, Sweet Potato Pancakes, will take your leftover Sweet Potato Casserole to a new level (and new cuisine – breakfast!)
What you need: 1.5 c. of leftover sweet potatoes (casserole, mash, or baked is ok!)
Ingredients:
- 1.5 c. (leftover) Sweet Potatoes
- 1 c. Buttermilk
- 1 Egg
- 2 T. Unsalted Butter, melted
- 1 1/2 c. Flour
- 1 tsp. Baking Soda
- 1/2 tsp. Baking Powder
- 1/2 tsp. Cinnamon
Directions:
- Using a blender, puree the sweet potatoes, buttermilk, egg and melted butter.
- In a medium bowl, combine the dry ingredients.
- Slowly stir the wet ingredients form the blender into the dry ingredients.
- Stir until just combined.
- Prepare a griddle: preheat and grease (I love using coconut oil – it doesn’t burn and keeps outside of pancakes crispy)
- Using 1/3 c. spoonfuls of batter to make pancakes. Turn only once, after first side is brown and crisp at the edges.
- Serve warm with maple butter, syrup and a side of bacon – delicious!
Note: Depending on what type of sweet potato dish you start with, you may have to add sugar. If you’re using a casserole that’s already been sweetened, then no need. However, if using baked sweet potatoes or mash, I recommend adding 1-2 T. Sugar to the batter.
Please let me know if you make this dish – leave a comment! Happy Thanksgiving!
XOXO –
Jenn
