Lavender & Lilies: Sweet Potato Pancakes

I am reviewing the recipes that I featured on my now defunct blog Peonies & Peppermint and this one is my definite favorite.  Here are Sweet Potato Pancakes and the original post from September of 2009.  I still make these.  

My husband and I spent last week on Ocracoke Island in the Outer Banks of North Carolina. While we were there we ate at this great local restaurant called the Flying Melon. They had these incredible Sweet Potato Pancakes with Orange Butter. They were great so I came home and tried to recreate what I had eaten there. It's not exact but this is pretty close.

Sweet Potato Pancakes with Orange Butter

Makes 8-10 Pancakes

Adapted from this Recipe

1 1/2 Cups All Purpose Flour

3 1/2 Teaspoons of Baking Powder

1/2 Teaspoon Salt

1/4 Teaspoon Cinnamon

1/4 Teaspoon Cardamom (optional)

1 Cup Sweet Potato Puree (1 Large Sweet Potato boiled and pureed)

2 Eggs Beaten

1 1/2 Cups Milk

1/2 Stick Butter, Melted

1 Stick Butter, Softened

1 Tablespoon Orange Marmalade

Peel and dice the sweet potato. Boil over high heat until tender when pierced with a fork (about 10 minutes). Drain and puree in a food processor. If you don't have a food processor you can puree it by hand easily. Measure out one cup of the puree and discard the rest.

Sift together the dry ingredients.

In a separate bowl, combine the puree, butter, eggs and milk. Mix with an electric mixer until combined.  In three portions add the flour mixture to the wet ingredients. Mix until just combined. Do not over mix.

Heat a skillet over medium heat. Coat the skillet with vegetable oil (I like this a lot better than butter). Once heated use a ladle to drop a ladle full of batter onto the hot skillet. Use the ladle to spread out the pancake. This batter is heavy so you will need to spread it out. Cook until golden brown. Repeat.

In a small bowl combine the stick of softened butter and 1 tablespoon of orange marmalade until combined. Serve the pancakes with a dollop of this butter.