sweet tater cakes! {for everyone and baby)}

Holy crap these are good! With a inspiring suggestion from Momadom, I made these sweet potato pancakes this past weekend and everyone loves them. Pancakes are nothing new of course, but this recipe is a good twist on the everyday American pancake. Plus, it’s a sneaky way to add vegetables to everyday food for your baby, toddler, teenager, husband and so forth. Of course, now my husband wants me to make them every weekend. Good thing I made extra and froze the rest but honey, when you run out here’s the recipe. You know your way around the kitchen.

By the way, I made small “silver dollar” size pancakes for Mia and she loves them. I guess they turned out a lot better than the banana bread fiasco.

Sweet Tater Cakes

  • 1 1/2 cups flour (I mix half whole wheat flour and half all-purpose)
  • 3 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt (optional, I leave the salt out when giving it to my baby)
  • 1/2 tsp freshly grated nutmeg
  • 1/2 tsp cinnamon
  • 1 1/4 cup of cooked and peeled sweet potatoes, about 2 (I roast mine the night before with dinner)
  • 2 eggs, beaten
  • 1/2 Tbs vanilla extract
  • 1 1/2 cups of whole milk
  • 1/4 cup of butter, melted

In large bowl stir together all dry ingredients.

In a smaller bowl add wet ingredients and stir.

Add wet ingredients to dry and stir until just moistened.

Drop 1/2 tablespoons, for “silver dollar”size, and large tablespoons, for regular size, of batter onto a hot greased griddle or skillet.

Flip when bubbles form on the outer edges of pancake. Cook until done.

Serve with peaches in syrup and toasted pecans.

Peaches with Syrup:

  • 3 cups of frozen peaches
  • 3/4 cup of water
  • 2 Tbs brown sugar
  • Place everything in a saucepan and bring to a boil. Reduce heat to a simmer. Simmer until water has reduced into a syrup, about 5 or 10 minutes.

Eat all you can until you are stuffed and then if you are my husband go run 26.2 miles. Isn’t that lovely.


For Miss Mia

Freeze remaining, if any, in a freezer bag and store up to 3 months. To serve, pop in toaster oven or microwave. Mia likes hers toasted.

    Comments

  • Red Microwaves


    It’s good, it’s useful (as usual), actionable and concise. Love it.

  • Leigh


    We eat these every Saturday!!!! Thanks for the recipe!

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