Armen Chakmakjian

Sweet Potato and Blueberry Pancakes Armeen…

In Random on May 29, 2011 at 8:32 pm

Paul Butterfield asked me to post this recipe.

  • 2 cups of flour
  • 4 tsp baking powder
  • pinch of salt
  • cinnamon to taste
  • 1 medium-sized sweet potato
  • 1 cup of fresh blueberries
  • 1.5 cups of milk
  • 6 tbsp of butter, melted
  • 2 eggs, separated

Ok notice, this recipe has no sugar.  Your favorite syrup will fix that later.

So this is what you do:  Microwave the Sweet Potato for about 4 minutes.  That should soften it up pretty well.  Mix the dry ingredients in a large bowl with a wisk.  If you are OCD, sift them.  However you melted the butter, mix that with the egg yolks.  That will cool the butter down (why? we want to avoid cooking the egg whites or curdling the milk with the hot butter…the yolk has a lot of fat so it mixes with the hot butter and stays liquid) .  Mix the egg whites and milk in a bowl.  now pour in the butter/yolk mixture into the wet ingredients bowl.   About now, the sweet potato comes out of the microwave.  Peel off the skin and chop up the meat into blueberry sized pieces (just as a reference…you can go smaller if you want but larger would be bad).   Spread the sweet potato pieces on a disk so that they cool off quickly.  Pour the wet bowl contents into the dry bowl.  Add the blueberries and sweet potatoes.  With a spatula scrape from the bottom of the bowl to the top to mix the wet and dry ingredients.  Mix it till the mixture is sorta lumpy from the flour and liquids combining…don’t try to get it smooth because I’ve been told that makes pancakes hard like crepes.

Now cool the pancakes on a pan or griddle that has been greased a bit with either butter or some spray oil.  (I have one of those oil sprayers you pump to build up the pressure).

As I said before, this recipe relies on the sugar in the sweet potatoes and blueberries.  Once you add syrup you’re all set.   Did I mention to start brewing the coffee just before starting this recipe. 🙂



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