These were wonderful! Would be great for Thanksgiving time especially. I made two modifications to cut down on the fat: used only 2 Tbl. butter and used skim milk. I thought there was too much nutmeg flavor, so next time I will reduce to 1/4 tsp. I added 1 tsp. cinnamon and 1/2 tsp. vanilla, and will definitely do that again. Note that 3/4 lb. potatoes is the same as 2 1/2 cups cut up (in case you don't have a scale). I peeled and cut the potato into chunks before boiling, so I omitted the skin removal and mashing steps (they mashed very easily when blending with a mixer with the other ingredients). I mixed all wet ingredients with the potatoes in one bowl, then mixed all the dry ingredients in another bowl, putting them together at the end. I did have to add more milk (almost 1/2 cup) to make them more spreadable. Thanks so much for the recipe!
I decided to try altering this recipe and it was great (adults and kids alike!). Instead of the 1-1/2 cups flour - I used 1 cup flour and 1/2 cups rolled oats. (seemed to really hold well and have a fluffy pancake - tasted great too!) I also added 1/4 tsp cinnamon and 1 tsp pure vanilla extract. We served it w/cinnamon sugar butter and all loved them!
This was awesome! Add chopped pecans to the batter or sprinkle them on top for a real Louisiana flavor. We froze half the batter for later use, and it was even tastier than the first day. I think the key is to let it sit for a while to really bring out the taste of the potatoes.
I made the recipe as written. These pancakes were awesome. I wasn't sure what 3/4lb of sweet potatoes comes out to so I used one cup mashed sweet potatoes and that was perfect. This recipes is a keeper for my family!
I really enjoyed this recipe. I omitted the butter used whole wheat flour used 1/2 cup oats in place of 1/2 cup flour and added about a 1/2 tsp each of cinnamon and vanilla. I put the batter in the fridge over night and added a little extra milk in the morning. The first batch I made tasted doughy in the middle so the next batch I took the back of a spoon and spread out the batter. Very good!
I made this with canned sweet potatoes in syrup. I also added ginger and cinnamon to the batter. I used self rising flour and omitted the salt and levening. These turned out excellent! I am going to try it with canned pumpkin next.
This was soooo great. My mom grew some really giant sweet potatos and I didn't know what to do with them all. This recipe was wonderful! I even made them placed them on a cookie sheet and froze them then put them in ziploc bags sonow when we want one or two (or for dinner) they are already made I just have to nuke them for a moment or so.
These were so good! As other reviewers mentioned I added 1 TB sugar 1/2 tsp. vanilla and 1/2 tsp. cinnamon. I also mixed all the wet ingrediants in a food processor it was so quick and easy.
Delicious num numms!!! Made this with my kids. it ended up as brunch b/c it took so long but it was delicious. i added vanilla and extra cinnamon per advice. they were tender and yummy. i was a bit worried about eye-ing 3/4 of a lb. of sweet potato so i did one large and one half of a meduim and that worked fine. i pricked and nuked my potatoes in the microwave for 15 minutes that made them just right. then i just opened them and scooped the insides out so i skipped the cold water thing.it was fine. i had my 2 yr old add the milk and vanilla too cool the potatoes b4 adding the egg. worked out great. If you find that your pancakes are rubbery its b/c you mixed them too much. mix it until just combined well then leave it. oh i also let the batter rest about 30 min. per other reviews. We ate it with homwmade applesauce so minus the syrup. I wouldnt make it again for a normal breakfast b/c of the time it took but i can see doing this (minus the kiddies) for a bring-a-dish affair
hard to cook so the middle isn't gooey.
