Folks usually reserve leftovers for lunch or dinner, but these pancakes prove they can be just as good at breakfast!
Sweet Potato Pancakes
Makes about 10
- 2 cups all-purpose flour
- 2 tablespoons firmly packed light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons kosher salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- 1½ cups whole milk
- ½ cup sour cream
- ½ cup mashed cooked sweet potato
- 2 large eggs
- Unsalted butter and chopped pecans, to serve
- ½ cup whole berry cranberry sauce (leftover)
- ¼ cup cane syrup
- 1 tablespoon red wine vinegar
- In a large bowl, stir together flour, brown sugar, baking powder, salt, cinnamon, and baking soda.
- In a medium bowl, whisk together milk, sour cream, sweet potato, and eggs.
- Create a well in center of flour mixture; add milk mixture, stirring until just combined.
- Heat a large griddle or nonstick skillet over medium heat. Spray with cooking spray. Working in batches, scoop batter by ⅓ cupfuls onto hot griddle or skillet. Cook until bubbles form in center, 2 to 3 minutes. Turn and cook until edges are set, 2 to 3 minutes. Wipe skillet clean between batches. Top pancakes with butter and chopped pecans.
- In a small bowl, stir together cranberry sauce, cane syrup, and vinegar. Drizzle on top of pancakes.