Do you ever have too much leftover after Thanksgiving? This is a unique way to use up some of those ingredients that may otherwise go to waste.
1 1/4 cups leftover mashed sweet potatoes
1/2 cup sour cream
3/4 cup milk
1 large egg
1 1/2 tablespoons maple syrup, plus more for serving
4 tablespoon butter, divided
1 cup all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1. Combine sweet potatoes, sour cream, milk, egg, and maple syrup in a medium bowl. Melt 2 tablespoons butter in the microwave or in a small saucepan and add to mixture. Whisk until homogenous.
2. Combine flour, baking powder, baking soda, kosher salt, nutmeg, and cinnamon in a large bowl and whisk to combine. Add wet ingredients to dry and whisk until just combined (do not overmix).
3. Melt 1 tablespoon remaining butter in a large skillet over medium heat and swirl to coat pan. Add four 1/4-cup batches of batter, using the back of a ladle to smooth them out into 4-inch disks. Cook, swirling gently on occasion, until the first side is golden brown, about 2 minutes. Carefully flip and cook until browned and pancakes are puffed, about 2 minutes longer. Transfer to a plate set in a warm oven and repeat until all pancakes are cooked.
Serve immediately with extra maple syrup.
Credit for this recipe goes to the folks at Serious Eats. Check out their website for more great
cooking ideas and inspiration.