Sweet potato sourdough pancakes could easily become a staple around here. My daughter loved them, although I’m honestly not surprised. Sweet potatoes slathered with organic raw butter was one of her favorite first foods. We have sourdough pancakes several times a year and they are always very well received by her. Not to mention the rest of the family loves them equally. So combining the two seems a natural progression. The sweet potato adds a natural sweet earthiness and deep flavor to the sourdough. It makes them more tender and delicate than the chewy sourdough we are accustomed to. Not to mention they are a striking orange color when cooked. I served these on New Year’s Day this year for our family brunch with pastured butter, organic maple syrup and fresh ground cinnamon and nutmeg. They really started this year off wonderfully! I hope you give them a try.
This recipe yields 12 plate sized pancakes or 20+ medium sized pancakes.
1 Medium Sized Sweet Potato ( I like the Garnet variety for their color) = to around 1 1/4 pounds.
2 Cups Organic AP Flour
1/2 Cup Sourdough Starter
1 1/2 Cups Filtered Water
2 Tablespoons Coconut Sugar
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla
1/4 Cup Cream
3/4 Cup Milk
1/4 Butter (melted)
3 Pastured Eggs
The night before you will need to roast your sweet potato at 350° for 1 hour or until fork tender. Also start your sourdough by combining the flour, starter and water in a ceramic bowl big enough for expansion. The pancake starter should be very thick. Cover the bowl and let it sit on the counter overnight. Let the sweet potato cool and refrigerate overnight.
In the morning check on your starter. It should be bubbly and happy. Peel and mash your sweet potato. I recommend cutting it in thin coins first to avoid any strings from the fibers that run the length of the potato. I used my Kitchen Aid Mixer for the following steps but a big bowl and some elbow grease will work just as well.
Beat the sweet potato until it’s smooth. Add the coconut sugar, salt and vanilla and beat again. Add the cream, milk and melted butter slowly while stirring. When this mixture is fully combined add the eggs one at a time and beat them in well. Once the eggs are incorporated stir in the bubbling sourdough starter just until incorporated. Do not over mix. Let this batter stand at room temp for 1 hour.
Preheat a seasoned griddle over medium high heat. Once the griddle is just hot enough to smoke turn it down to medium and start cooking your pancakes. Cook each cake until golden brown on both sides. Serve your pancakes with any of the following; pastured butter, maple syrup, raw honey, apple butter, ground cinnamon and nutmeg.