Indulge in Morning Bliss with Sweet Potato Pancake Stack

Today’s Breakfast Creation: Sweet Potato Pancake Stack

Once in a while, I wake up craving something warm, comforting, and indulgent for breakfast. On mornings like these, I love to whip up a batch of my Sweet Potato Pancake Stack. This dish combines the earthy sweetness of sweet potatoes with the fluffy goodness of pancakes, creating a unique and satisfying breakfast treat.

Ingredients:

• 2 medium sweet potatoes (approx. 400g)
• 1 cup all-purpose flour (approx. 120g)
• 1 tbsp baking powder
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt
• 1 cup milk (approx. 240ml)
• 2 eggs
• 2 tbsp butter, melted
• Maple syrup, for serving

Kitchen Tools:

• mixing bowl
• grater
• skillet
• spatula
• whisk

To start, peel and grate the sweet potatoes into a mixing bowl. Add in the flour, baking powder, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the milk, eggs, and melted butter. Pour the wet ingredients into the dry ingredients and mix until just combined.

Heat a skillet over medium heat and grease with a bit of butter. Pour a ladleful of the batter onto the skillet to form a pancake. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown. Repeat with the remaining batter.

Once all the pancakes are cooked, stack them on a plate, drizzle with maple syrup, and serve hot. The combination of sweet potatoes and warm spices in these pancakes is simply divine.

The approximate total weight of the cooked dish is 700g, with 4 servings. Each serving weighs around 175g. An estimated calorie count per serving is 250 calories.

One unique tip for this recipe is to add a handful of chopped pecans or walnuts to the batter for a crunchy texture and nutty flavor.

I hope you enjoy trying out this Sweet Potato Pancake Stack and feel free to customize it with your favorite toppings or additions. Happy cooking!