Description
These pancakes are spiced with cardamom, which goes lovely with the sweet potato. These would be great as pumpkin pancakes as well! (Psst . . . They’re whole wheat, but no one even noticed!)
Ingredients
- 1 cup Whole Wheat Pastry Flour (or All-purpose)
- ½ cups Whole Wheat Flour
- 1 Tablespoon Sugar
- 1-½ teaspoon Baking Powder
- 1 teaspoon Ground Cardamom Or Cinnamon
- ½ teaspoons Salt
- 3 whole Eggs, Separated
- 1 cup Sour Cream (8 Oz)
- 1 cup Cold Mashed Sweet Potatoes
- ½ cups Milk
- 4 Tablespoons Butter, Melted
- ¾ cups Chopped Pecans
- 1 cup Maple Syrup, For Drizzling
Preparation
In a large bowl, combine the flours, sugar, baking powder, cardamom and salt. In another bowl, whisk the egg yolks, sour cream, sweet potatoes, milk and butter; stir into dry ingredients just until moistened. Fold in pecans, if using. In a small bowl, beat egg whites until stiff peaks form; fold gently into batter.
For pancakes, drop 1/4 cup-fulls of batter onto a greased skillet preheated to medium heat. Cook until bubbles begin to break the surface and the edges of the pancakes appear dry. Flip and cook until the other side is golden brown as well. Serve with syrup. Yields about 14 pancakes.
For waffles, bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with syrup. Yields 10 waffles or about 5 Belgian-style waffles.
Notes:
1. If you don’t have (or like) cardamom, simply substitute cinnamon.
2. Pumpkin puree would also work well in place of the sweet potato.
