Sweet Potato Pancakes

Instructions

1. Step 1

   Bring the water to a boil in a large saucepan over high heat. Add the sweet potato, reduce to medium heat, and cook until very tender.

   Timer: 12 min (fixed)

   Ingredients used: 300.0 gr Sweet Potato, 1000.0 ml Water

   Cookware: large saucepan

2. Step 2

   Drain the sweet potato well, transfer it to a mixing bowl, and mash until smooth. Let it cool for 5 minutes.

   Timer: 5 min (fixed)

   Cookware: colander, mixing bowl, potato masher

3. Step 3

   In a clean mixing bowl, whisk together the flour, baking powder, brown sugar, cinnamon, and salt.

   Ingredients used: 180.0 gr All-Purpose Flour, 8.0 gr Baking Powder, 25.0 gr Brown Sugar, 2.0 gr Ground Cinnamon, 2.5 gr Salt

   Cookware: mixing bowl, whisk

4. Step 4

   Whisk the eggs, milk, vanilla extract, and 2 tbsp (30 gr) of melted butter into the mashed sweet potato until evenly combined.

   Ingredients used: 2.0 piece Egg, 240.0 ml Milk, 30.0 gr Unsalted Butter, 5.0 ml Vanilla Extract

   Cookware: mixing bowl, whisk

5. Step 5

   Add the wet mixture to the dry mixture and fold just until no dry flour remains.

   Cookware: mixing bowl, spatula

6. Step 6

   Heat a skillet over medium heat and brush it with the remaining 2 tsp (10 gr) melted butter as needed. Cook portions of batter until bubbles form and the undersides are golden, about 2 to 3 minutes; flip and cook for 1 to 2 minutes, until the centers reach 74°C and contain no wet batter.

   Timer: 15 min (fixed)

   Ingredients used: 10.0 gr Unsalted Butter

   Cookware: pastry brush, skillet, spatula

7. Step 7

   Divide the warm pancakes among plates and serve with the maple syrup.

   Ingredients used: 60.0 ml Maple Syrup