Slow Down Sweet Potato Pancakes with Cinnamon Brown Butter Syrup

Brakes! Did somebody say "sweet potatoes"? 

Last week, our morning commute to preschool had us 

braking for the first time at this sweet farmstand. 

Funny how a little thing like a pancake blog can change the way you see everything!

For our first-ever Island sweet potatoes, we used a recipe from a fave Island magazine.
We're liking how a frosty off-season November morning gives us the chance to slow down, tinker in the kitchen and linger at the table, (Hope we are still feeling this way in March!)

Slow Down Sweet Potato Pancakes with Cinnamon Brown Butter Syrup
adapted from Edible Vineyard
serves 4

Ingredients
1 medium-sized sweet potato (approximately 3/4 pound)
1 1/2 c flour (we subbed 1/2 spelt- you can never tell!)
3 1/2 t baking powder
1 t nutmeg
1 t cinnamon
1 1/2 cups milk
3 T butter
2 eggs



Poke a few holes in your potato and bake at 400 until tender- about 40 minutes. Slice into chunks & puree until smooth. You may want to add a splash of milk or water. Skins will add extra fiber and you probably won't notice them. Notes: If you're without a food processor, simply fork mash the flesh inside. This can be done up to 2 days before- just store potato puree in an air tight container in the fridge.

For the batter, combine dry ingredients. In a different bowl, melt butter and beat eggs. Add milk & sweet potato. Whisk wet ingredients into dry mixture. Whisk until only a few lumps remain.

Cook in a greased pan over medium heat. Flip when bubbles appear. The pancake will cook a little slower than usual: it will be ready when lightly browned.

Cinnamon Brown Butter Syrup
1 1/2 c brown sugar
2 T butter
1 c water
1 t vanilla
1 t cinnamon


Combine butter and brown sugar in a small saucepan over medium-high heat. As mixture begins to melt, stir in water, vanilla and cinnamon. Once mixture comes to a rapid boil, reduce heat if needed. Boil for 6 minutes without covering. Keep mixture heated until ready to serve.Yield: 1 cup

Mmmmmm . . . A hearty fall taste. With a few eggshells!