Ingredients
For the Pancakes:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon sugar
1 1/2 cups buttermilk
1 egg
3 tablespoons unsalted butter, melted
For the Sweet Potato Mash:
2 medium sweet potatoes, peeled
3 tablespoons vegetable oil
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
Directions
For the Sweet Potato Mash:
1. Preheat oven to 375 degrees.
2. In a small bowl, combine brown sugar, salt, cinnamon, nutmeg and ground ginger.
3. Cut potatoes into quarters. Toss with oil in a large bowl.
4. Add spice mix. Toss to evenly distribute.
5. Bake for approximately 25 minutes or until soft.
6. Remove from oven and mash until smooth. (It's OK if some lumps remain). Transfer to fridge until cooled.
For the Pancakes:
1. In a large bowl, sift together flour, baking powder, salt and sugar.
2. Combine buttermilk, egg and melted butter. Whisk well.
3. Add wet ingredients to flour mixture, and stir with wooden spoon until just incorporated. Batter will be lumpy; do not over-mix.
4. Fold in cooled sweet potato mash, and let sit at room temperature for 10–20 minutes.
5. Set well-oiled skillet over medium heat until oil begins to shimmer. Add pancake batter in 1/4 cupfuls (adjust depending on desired pancake size). Do not overcrowd pan.
6. Stay close and carefully flip pancakes when you start to see bubbles forming on top of the batter. Cook and additional 2–5 minutes on the other side. Serve immediately.
7. Batter will be lumpy; do not over-mix.
