I love breakfast food, especially pancakes and waffles. I recently took a trip to Kentucky and at one of the inns where I stayed I had the most amazing cornmeal pancakes. They were buttery, thin and crispy but delicate and tender as well. After returning home I wanted to try and recreate that amazing breakfast experience. Coincidentally I also had some leftover sweet potatoes in the fridge from dinner earlier in the week and thought their sweet flavor would be an excellent compliment in a cornmeal pancake batter. Luckily I had some jiffy cornbread mix in the cupboard so I went to work crafting this pancake recipe. My whole family was thrilled with how these turned out. I served them with some simple homemade blueberry sauce, but syrup or honey would be excellent as well.
Sweet Potato Cornmeal Pancakes
Ingredients
- 1 Egg
- 1 Cup Jiffy Corn Muffin Mix
- ¼ Cup Flour
- 1 Teaspoon Salt
- 1 Teaspoon Baking Powder
- 1 ½ Cups Skim Milk
- 2 Tablespoons Brown Sugar
- ½ Cup Sweet Potato
- 3 Tablespoons Butter melted
Instructions
- Mix all of the dry ingredients together
- Mix all of the wet ingredients together, including the melted butter.
- Combine the wet and dry ingredients
- Heat a large skillet or griddle on the stove and coat with non-stick cooking spray
- Ladle out portions of the batter into roughly 4-inch pancakes
- Allow the pancakes to cook on each side, flipping once. You’ll know to flip when small bubbles form on the top of the pancake and pop.
- The pancakes should have a golden brown color
- The recipe should make about 16-18 4-inch pancakes
