post-holiday pancakes


Here’s another delicious use for that leftover cranberry relish, and any sweet potatoes you might have too. It’s a kind of post-holiday pancake, if you like. I adapted the recipe for pumpkin pancakes from Good To The Grain by Kim Boyce, a fantastic cookbook for baking with all types of whole grains, such as amaranth, quinoa, and kamut, as well as more common grains like rye, corn, and barley. Instead of pumpkin pureé I used a sweet potato that I microwaved until tender and puréed it. I didn’t have any kamut flour as called for, but I did have whole-grain spelt flour, a mild, sweet flour closely related to wheat flour. And because it’s my quest to eat as whole grain as possible, I used white whole wheat flour instead of the all-purpose flour. I also like to grind my own spices using a spice grinder or fine metal hand grater, which adds intensity of flavor and fragrance to the pancakes.

I use a seasoned cast-iron 10″ round griddle because I prefer it to teflon. You don’t have to use a cast-iron griddle, but it gives the pancakes a nice texture. To simplify the batter scooping process, I use a #12 spring-loaded scooper, available in several sizes from your local restaurant supply.

Sweet Potato Pancakes

(adapted from the cookbook Good To The Grain by Kim Boyce)

Dry mix:
1 cup whole grain spelt flour
1 cup white whole wheat flour
2 teaspoons baking powder
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon, freshly ground
1/8 teaspoon ground allspice, freshly ground

Wet Mix:
3 tablespoons unsalted butter, melted
1 1/4 cups whole milk
1 cup buttermilk
2/3 cup mashed sweet potato
2 tablespoons honey
1 egg

sweet cranberry relish

Measure dry ingredients and then sift into a large bowl. Set aside. In a medium bowl, combine the wet ingredients until well-combined. Set aside.

Microwave a medium-sized sweet potato, pricked in several places with a fork, on high power until tender, about 5 minutes. Let cool, peel and purée the sweet potato until smooth in a blender or food processor. Measure 2/3 cup worth of the sweet potato, and mix into the wet ingredients until completely combined.

Mix the wet ingredients and dry ingredients together. Use a light folding action so you don’t overmix the batter.

Heat griddle over medium heat. Measure 1/4 cup (if using the #12 scooper, it’s slightly under a full scoop) of batter and plop onto griddle using a quick flipping motion. Look for tiny bubbles to form on the top side of the pancake, then flip it over, cooking until desired depth of color is achieved.

Serve the pancakes with a scoop of sweet cranberry relish, adding butter or maple syrup as desired.

makes about 18 pancakes

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