Age: 8m+
Ingredients:
2 tbsp unsalted butter, melted
1/2 cup cooked sweet potatoes, mashed
1 egg (or 2 egg yolks)
1/3 cup all-purpose flour (use graham flour for a nice taste.)
1/2 tsp baking powder
1/4 cup milk (or more)
Mix sweet potatoes in a mixing bowl with the egg. In a separate bowl, sift the flour and add the baking powder, then add to sweet potato mix. Add up to 1/3 cup of milk while stirring then stir in 1 tbsp butter.
The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix.
Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter.
Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break. Approx. 1 to 2 minutes. Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven.
Note: These potato cakes freeze very well! Reheat in a toaster or microwave until warm.
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