Sweet Potato Surprise Pancakes Recipes

Steps:

• In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
• Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

Steps:

• Heat a griddle or nonstick pan over medium heat.
• Combine the oats, cottage cheese, sweet potato puree, salt, eggs and cinnamon if using together in a blender and combine until smooth.
• Pour about 1/4 cup of the batter per pancake onto the griddle and cook until starting to brown a little, 3 to 4 minutes per side. Repeat for the rest of the batter and serve immediately.

Steps:

• In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. In a separate bowl, whisk together eggs, buttermilk, sweet potatoes, butter, and vanilla.
• Pour liquid ingredients into flour mixture and whisk until just combined, a few lumps are OK.
• Lightly coat a griddle or nonstick skillet with oil. Heat to medium-high heat and spoon 1/4 cup batter for each pancake. Sprinkle a few marshmallow onto each spoonful of batter.
• Cook until bubbles form on top and batter is set-about 4 minutes. Using a thin, flexible spatula, flip pancakes and cook until golden brown, 2-3 minutes more. Serve with warm maple syrup and extra marshmallows if desired.

Steps:

• Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
• Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

Steps:

• In a bowl, combine the sweet potatoes, onions, eggs, flour, salt and pepper; mix well. Drop batter by 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly. , Bake at 400° for 8 minutes; turn pancakes over. Bake 8-10 minutes longer or until potatoes are tender and pancakes are golden brown. Top with sour cream; garnish with red pepper and onions if desired.

Steps:

• Mix mashed sweet potatoes in a mixing bowl with egg.
• Stir in the flour and add the baking powder.
• Add up to 1/4 cup of milk while stirring.
• Stir in 1 tbsp melted butter.
• The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
• Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
• Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
• Using a spatula, flip the pancakes and cook another 2 minutes.
• Remove pancakes from the skillet and keep warm on a covered plate in the oven.
• Freezes Well.