Tuesday, September 30, 2008

Sweet Potato Pancakes

I think the best way to really experience the change in seasons is through flavors and spices, and the Mount Dora Historic Inn has shared with us a great Fall breakfast recipe ... Sweet Potato Pancakes.


1 Cup Flour (If you have self rising flour, you can exclude the baking powder and salt)
1 1/2 tsp of baking powder
1/4 tsp salt
1 tbsp Cinnamon
1/2 tsp fresh Nutmeg
1/3 Cup light brown sugar (packed ... meaning, fully loaded cup of sweetness!)
1 lb (approx 2 large) sweet potatoes
2 large eggs
1/3 stick of melted butter
1/3 cup of whole milk
real vanilla extract

1) Combine all dry ingredients (flour, baking powder, salt, cinnamon, nutmeg & brown sugar) together in a medium sized bowl and whisk together until well blended. Set aside. **This step is important to bring out the flavor of the spices and sweet potatoes.

2) Next, clean, peel and chop your sweet potatoes and boil them until they are tender (approx 25 to 30 minutes after the water starts to boil). Saving the water for later use, strain the boiled sweet potatoes and mash until soft and set aside.

3) Take your dry ingredient mixture and add 1/2 cup of the water used to boil the potatoes, 2 large eggs, 1/3 stick of melted butter, 2 capfuls of vanilla and 1/2 cup of milk and blend together. This should be a little liquidy, if it is too thick, add a splash more of milk.

4) Next, add your sweet potatoes. This will thicken the batter. Blend well and let sit for 5 minutes.

5) Pre-heat your griddle to 280 degrees. If you are using a gas griddle, set to med/low heat. When griddle is hot, spray with cooking spray and spoon batter with a heaping tablespoon(s) per pancake.

6) Voila! Yummy fall inspired breakfast! Serve fresh maple syrup on the side. Chef Jim says the pancakes are sweet enough on their own, but a little syrup for dipping is good too.

Some other tips ...

*If you are pressed for time, you can use Bisquick or Hungry Jack pancake mix instead of the flour, baking powder and salt.

*If sweet potatoes are not in season, a 15 ounce can of yams can be used as a substitute.

*When sweet potatoes are in season, you can boil some extra to freeze. If you freeze them in the water they were boiled in, it will help prevent freezer burn and keep your flavors fresh.
If you have any questions, please comment below! I'll be getting "Inn The Kitchen" at Mount Dora Historic Inn soon to demonstrate this recipe, so stay tuned!


  1. These sound delicious! I am hoping to try them this weekend.

  2. Chef Jim's comments,

    Rachelle did a fabulous job on the blog; however, just a correction or two. On #3 it should read two capfuls of pure vanilla extract not cinnamon, and on #5 about a slightly heaping tbls of batter should be enough per pancake. 1/2 cup is good if your cooking for a football player:)

    May the creations from your kitchen brighten your day!

    Chef Jim,

  3. Thanks Jim! I made the corrections. It's funny, taking a recipe over the phone is never the same as actually making it! I look forward to getting "Inn The Kitchen" with you soon to try these out for real and get some pictures.