This is a yummy way to use dehydrated or fresh sweet potatoes.  Ronnie and Jonathan love these pancakes especially when drizzled with a little Sorghum Syrup.  These sweet potato pancakes are much more filling than your normal pancake.

 

Here is what you will need:

1 c. all-purpose flour

1 c. whole wheat flour

4 tsp baking powder

2 tbsp brown sugar

1 tsp cinnamon

pinch of nutmeg

2 c. milk

4 tsp melted butter

2 whole eggs

1 sweet potato cooked until tender, peeled and pureed. You can also use the rehydrated equivalent pureed - this is one of the reasons I recommend always storing some of your dehydrated goodies labeled by the pre-hydrated amount, such as 1 - med sweet potato or 2 apples etc. You can always guesstimate.

Directions:

In a large bowl, combine all ingredients.  Mix together and whisk until smooth.  Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown.  Serve with Pecan, maple or sorghum syrup. 

Now just sit down with your family and enjoy some seriously scrumptious pancakes.