Sweet Potato Pancakes With Walnuts Recipe

Mashed sweet potatoes: Cooked and mashed sweet potatoes provide a naturally sweet and creamy base for the pancakes.

All-purpose flour: This flour gives structure to the pancakes, making them light and fluffy.

Baking powder: A leavening agent that helps the pancakes rise and become airy.

Ground cinnamon: Adds a warm, spicy flavor that complements the sweetness of the sweet potatoes.

Salt: Enhances the overall flavor of the pancakes.

Milk: Provides moisture and helps create a smooth batter.

Eggs: Bind the ingredients together and add richness to the pancakes.

Chopped walnuts: Adds a delightful crunch and nutty flavor to the pancakes.

Melted butter: Adds richness and helps to keep the pancakes moist.

When preparing mashed sweet potatoes for this recipe, ensure they are smooth and free of lumps for a consistent batter. To achieve this, you can use a potato masher or even a food processor. Additionally, toast the walnuts lightly in a dry pan before chopping and adding them to the batter. This enhances their flavor and adds a delightful crunch to the pancakes.

• mashed sweet potatoes - Substitute with mashed butternut squash: Butternut squash has a similar texture and sweetness, making it a great alternative.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser pancake.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other complementary spices like nutmeg and cloves.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in pancakes, though it may slightly alter the flavor.

• large eggs - Substitute with flax eggs: Mix 1 tablespoon ground flaxseed with 3 tablespoon water per egg. This is a good vegan alternative that helps bind the ingredients.

• chopped walnuts - Substitute with chopped pecans: Pecans have a similar texture and flavor profile, making them a suitable replacement.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.

• Allow the sweet potato pancakes to cool completely on a wire rack before storing. This prevents condensation from forming, which can make the pancakes soggy.

• For short-term storage, place the cooled pancakes in an airtight container or a resealable plastic bag. Store them in the refrigerator for up to 3 days.

• To freeze, lay the pancakes in a single layer on a baking sheet lined with parchment paper. Place the baking sheet in the freezer for about 1-2 hours, or until the pancakes are frozen solid. This prevents them from sticking together.

• Once frozen, transfer the pancakes to a freezer-safe bag or container. Label the bag with the date to keep track of their freshness. They can be stored in the freezer for up to 2 months.

• When ready to enjoy, reheat the pancakes directly from the freezer. For a quick option, use a microwave: place a pancake on a microwave-safe plate and heat on high for 20-30 seconds, or until warmed through.

• Alternatively, reheat the pancakes in the oven for a crispier texture. Preheat the oven to 350°F (175°C), place the pancakes on a baking sheet, and bake for 10-15 minutes, or until heated through.

• For an extra touch of flavor, consider reheating the pancakes in a skillet. Heat a small amount of butter or oil over medium heat and cook the pancakes for 1-2 minutes on each side, or until they are warmed and slightly crispy.

• Serve the reheated pancakes with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of whipped cream.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the sweet potato pancakes on a baking sheet lined with parchment paper.
  3. Cover the pancakes with aluminum foil to prevent them from drying out.
  4. Heat for about 10-15 minutes or until they are warmed through.

• Microwave Method:

  1. Place the pancakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Lightly grease the skillet with a bit of butter or oil.
  3. Place the pancakes in the skillet and cook for 1-2 minutes on each side until they are heated through and slightly crispy on the edges.

• Toaster Method:

  1. If your pancakes are not too thick, you can pop them into the toaster.
  2. Toast on a medium setting until they are warm and slightly crispy.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pancakes in a single layer in the air fryer basket.
  3. Heat for about 3-5 minutes, checking halfway through to ensure they are warming evenly.

• Mixing bowl: A large bowl used to combine the mashed sweet potatoes, flour, baking powder, cinnamon, and salt.

• Whisk: Used to whisk together the milk and eggs until well combined.

• Spatula: Useful for folding in the chopped walnuts and melted butter into the batter.

• Frying pan: A pan used to cook the pancakes over medium heat.

• Measuring cups: Essential for accurately measuring the mashed sweet potatoes, flour, and milk.

• Measuring spoons: Used to measure the baking powder, cinnamon, and salt.

• Butter knife: Handy for spreading butter or oil on the frying pan to lightly grease it.

• Ladle or measuring cup: Used to pour ¼ cup of batter for each pancake onto the pan.

• Spatula or pancake turner: Necessary for flipping the pancakes once bubbles form on the surface.

• Serving plate: To serve the warm pancakes with your favorite toppings.

Prepare ingredients in advance: Measure and mix the dry ingredients the night before to save time in the morning.

Use pre-cooked sweet potatoes: Buy canned sweet potatoes or cook and mash them ahead of time.

One-bowl method: Combine all wet ingredients directly into the bowl with the dry ingredients to minimize cleanup.

Preheat the pan: Start heating your frying pan while you mix the batter to save time.

Batch cooking: Cook multiple pancakes at once if your pan is large enough.