Hi Friends! I was recently thinking back to an Autumn post a year or two ago and found myself reminiscing about how delicious the recipe was. For that shoot, I went into the woods with friends and we made these Pumpkin mascarpone whiskey pancakes with Rosemary salted compound butter and maple syrup. I knowwwwww – ridiculous right?!
Since we all eat pancakes year around and I realized I couldn’t wait another day, or month for that matter to enjoy these in season, I wanted to develop another version! I remixed the entire recipe and featured sweet potatoes and am more than thrilled with the result for these sweet potato pancakes with bourbon butter. I always know a recipe is a winner when I have a moment in my kitchen where I stop and just savor the taste, and that definitely happened here : ) .
Of course I couldn’t stop at a new take on the pancake recipe, so I developed a new butter recipe to pair. Lets just say I’ll forgive you all if you skip the syrup and just add more butter because…. well maple bourbon butter is just something else.
Thanks to everyone who contributed to this week’s recipe!! You are all amazing:
As always, love to see your weekend cooking – make sure to tag #ckweekends!
Sweet Potato Pancakes with Bourbon Butter
Ingredients
Sweet Potato Pancakes
- Makes 4 pancakes | 12 oz. batter
- 227 g 1 cup medium sweet potato, mashed
- 2 eggs
- ¼ cup flour or sub almond for gluten free version
- ⅛ teaspoon baking soda
- ¼ teaspoon cinnamon
- ¼ teaspoon sea salt
- Coconut oil for frying - use generously 1-2 tablespoons per pancake
- Optional toppings:
- Bourbon butter recipe below
- Yogurt
- Fresh fruit like plums and nectarines
- Granola - this recipe is perfect!
- Pure maple syrup
Bourbon Butter
- Makes: ⅓ cup
- 74 g ⅓ cup cultured butter
- 1 tablespoons bourbon
- ½ tablespoon pure maple syrup
- Pinch cinnamon
- Pinch sea salt
Instructions
Prepare butter:
- Warm butter to stir in maple and bourbon. Place in fridge until barely soft. Serve.
Prepare pancakes:
- Peel sweet potato, cut into 1” pieces and steam in water until soft when pricked with a fork.
- Cool and mash in a small bowl with fork. *You have 2 options: you can puree the potatoes with all the ingredients, or keep slightly chunky for added texture.
- Mix in two eggs. Add spices
- Heat a cast iron pan over medium-low heat. Add coconut oil and spread.
- Pour in ⅓ cup batter for each pancake and immediately spread gently to ¼ “ thick with spatula.
- Cook 3-3 ½ minutes on one side, flip, and continue to cook 1 ½ -2 minutes on other side. Serve warm.
