2 tb Unsalted butter; melted 1/3 c All-purpose flour
1/2 c Cooked sweet potatoes 1/2 ts Baking powder
– peeled and chopped 1/4 c Milk (or more)
– or roughly mashed Sour cream
1 Egg
PLACE SWEET POTATOES in a mixing bowl, add egg and mix well. Stir in the
flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir
in 1 tablespoon butter. The mixture should have the consistency of thick,
lumpy sauce and be able to coat a wooden spoon. Place a non-stick or heavy
iron skillet over medium heat on top of the stove and add 1/2 teaspoon
butter. Spoon 3 tablespoons of batter per pancake into the skillet and cook
until bubbles rise to the surface of the pancakes and break, about 1 to 2
minutes. Using a spatula, flip the pancakes and cook another 2 minutes.
Remove pancakes from the skillet and keep warm on a covered plate in the
oven. Repeat the procedure until all the pancakes are cooked. After the
first batch is cooked, add as little butter as possible without allowing
the pancakes to stick to the bottom of the pan. Serve with sour cream.
Makes 12 small pancakes.
MICHAEL ROBERTS – PRODIGY GUEST CHEFS COOKBOOK
Yields
6 servings