Is there anything better than brinner? That’s breakfast-for-dinner for those of you who have never gotten lazy, made scrambled eggs at 6:00, called it “brinner” and acted like it was a fancy treat. It’s a regular feature in our house. This time around, the featured dish was sweet potato pancakes. I love these pancakes. Despite being loaded with mashed sweet potatoes, they are light and fluffy and very similar in texture to your standard buttermilk pancakes. Husband and toddler approved! I made a huge batch, because of the huge sweet potatoes we got in the box, layered the leftovers between sheets of parchment in a plastic bag, and froze them for future brinners…or even breakfast!
3/4 lb sweet potatoes, peeled and chopped
1 1/2 c all-purpose flour
3 1/2 t baking powder
1 t salt
1/2 t nutmeg
2 eggs, beaten
1 1/2 c milk
1/4 c unsalted butter, melted
Boil sweet potatoes until they are tender. Drain and mash. This can be done ahead of time, just store in the refrigerator until you are ready.
In a large bowl, combine flour, baking powder, salt, and nutmeg. In a separate bowl, combine eggs, milk, butter, and squash. Add the wet ingredients to the dry and stir until they are just combined. Heat a lightly oiled griddle over medium-high heat. Pour or scoop the batter onto the griddle 1/4 c at a time (I used a large cookie scoop). Brown on both sides, serve hot with butter and syrup.