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Velvety Sweet Potato Pancakes - Soft and Delightful Morning Treat

These pancakes are a delightful morning treat, featuring the natural sweetness of sweet potatoes and a soft, velvety texture that melts in your mouth. Each bite is tender and comforting, making them a favorite for anyone who appreciates a gentle start to their day.
Texture: Tender enough to cut with just a fork.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Pancake Mixture
  • 1 cup mashed sweet potatoes Cooked until very soft and smooth
  • 1 cup all-purpose flour Sifted to remove lumps
  • 1 large egg Beaten until frothy
  • 1/2 cup milk Can use whole or a non-dairy alternative for a creamier texture
  • 1 teaspoon baking powder Ensure it's fresh for best rise
  • 1 teaspoon vanilla extract Adds depth of flavor
  • 1/2 teaspoon cinnamon Optional, for added warmth

Method
 

Preparation
  1. Begin by peeling and cubing 1 medium sweet potato. Boil in water until fork-tender, about 15 minutes. Drain and mash until smooth, ensuring there are no lumps.
  2. In a bowl, combine the mashed sweet potatoes, beaten egg, milk, vanilla extract, and cinnamon. Mix until well combined and smooth.
  3. In a separate bowl, whisk together the sifted flour and baking powder. Gradually add the dry ingredients to the sweet potato mixture, stirring gently until just combined. Be careful not to over-mix.
  4. Preheat a non-stick skillet over medium-low heat. Lightly grease with a small amount of oil or butter. Pour about 1/4 cup of the batter for each pancake onto the skillet. Cook for 3-4 minutes on each side, or until golden brown and cooked through. The pancakes should be soft and easily pierced with a fork.
  5. Serve warm, perhaps with a drizzle of maple syrup or a dollop of yogurt for added creaminess.

Notes

Texture Tips: To achieve the softest texture, ensure your sweet potatoes are thoroughly cooked and mashed smoothly. If you prefer even softer pancakes, consider adding a little more milk to the batter. Cooking them on low heat allows them to cook through without becoming tough.
These pancakes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave until warm and soft. They should feel moist and tender when bitten into, indicating they are soft enough.