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.