1 cup of cooked cooled mashed sweet potato*
1 egg
1-1/4 to 1 -1/2 milk (This depends on how moist your sweet potato is.)
1 tbsp brown sugar
1/2 tsp pumpkin pie spice**
2 cups Bisquick
Put your pan or griddle on the heat (or if you are a more serious pancake artist, heat your electric griddle to 350 degrees Fahrenheit). We'll talk more about judging how hot it should be by the time you put on your cakes later.
In a large mixing bowl, thoroughly combine your sweet potato, egg, milk, and brown sugar. In a smaller bowl (or in the measuring cup if you have one that holds more than two cups at a time) combine the Bisquick and pumpkin pie spice. Add your dry mixture to the wet one. Stir this together by hand, and really only do it JUST until it's combined. It's okay if there are a few lumps. (Brad usually gets a little crazy with the stirring, and I still think his pancakes are tasty...so don't freak out if you realize there aren't any more lumps in your batter. It'll be fine. Pinky swear!)
Time to check your cooking surface. You'll know your surface is hot enough when you put a couple of drops of water on it, and they dance. They shouldn't evaporate immediately, you should get about 15 seconds of entertainment out of them. Make adjustments as necessary. Then pour your batter for however big you want your pancakes to be. We like our flapjacks to be as big as the plate, so this recipe usually yields 10- 8 inch pancakes for us. You'll know they're ready to flip when the edges get dry and the bubbles close a little more slowly, after they pop. Check golden deliciousness if you must (I usually must.), but try not to disturb the cakes too much and only flip them once. Also, flip them gently and as close to the surface as possible. They're flapjacks, not slapjacks. --comedic flam tap--
That's it! Easy right? They're not very much sweeter than normal pancakes on their own, so if you are like Brad and Me go ahead and drown those babies in syrup! I've also had sweet potato pancakes at a restaurant specializing in southern cuisine that put a big ole' scoop of whipped cinnamon-sugar butter on top, in place of the syrup. I'm not saying I'm proud, but I sure don't regret eating that! I should also note, that like a good chili, these are infinitely better the next day. We just put them in an airtight storage container and popped them in the fridge. I'm sure you'll find all sorts of creative ways to reheat them, but the microwave suits me just fine. Also, we're not able to leave well enough alone, so we are probably going to experiment with orange zest and buttermilk in this recipe tomorrow...
*You can really use ANY method to get the potatoes cooked and mashed. I just wash mine, stab it with a fork a few times, and put it in a microwave safe container with a lid for two 4 minute rounds in the microwave, and I flip it over in between. PLEASE BE CAREFUL WHEN YOU DO THIS! THE CONTAINER AND THE POTATO GET VERY HOT!! I then scoop the flesh out with that fork I used to stab it, and it's pretty mushy on it's own that way. I usually give it a stir in the measuring cup to break it up a little more and to help it cool down faster. I don't think it matters if you used pureed, boiled or baked sweet potatoes either, I just think that's more work and time than is necessary. Although I've never used canned sweet potatoes, I don't see why they wouldn't work. If you do used canned ones that come in syrup, I would recommend skipping the brown sugar.
**if you have 1/8 tsp ginger, 1/8 tsp of nutmeg, and 1/4 tsp of cinnamon you can use that too.
***If you make your pancakes from scratch I don't see a problem with using the dry ingredients from that recipe...as a matter of fact I think with a smidge of extra moisture (maybe with an extra egg, or 1/4 cup of milk or sweet potato) this recipe could stand up to a whole wheat flour very nicely!
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