Sweet Potato, Apple & Cider Pancakes

I'm a sucker for a bright Sweet Potato. Sometimes when I'm shopping I'll add a couple to my bag and assume I'll figure out what to make with them later. It's hard to go wrong with these terrific tubers.

SWEET POTATO, APPLE & CIDER PANCAKES

Sweet Potatoes have tons of Vitamin A, and Fiber and are very low in calories. They are so naturally sweet, you don't need a lot of sugar, even when you use them in dessert recipes. I love adding them to pancakes as a way of increasing nutrients at breakfast and they freeze so easily. Make a stack of these, freeze them individually, then bag them and take out the amount you need when you need it - toast 'em, and you've got hot potato pancakes with chunks of apple. They even make a great snack for kids who love having them in little silver dollar size like the ones I made here. The butter on top makes a good picture (and let's face it, butter is fatty-fun-tastic), but these are so moist with the apples and sweet potato bits, the tang of buttermilk and the apple cider that you don't really even need butter or syrup.
RECIPE: Sweet Potato, Apple & Cider Pancakes

1 1/4 Cups Flour
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 Tbls. Brown Sugar
1 Tbls. Baking Powder
1/2 tsp. Baking Soda
pinch of salt
1/2 cup Buttermilk
1 cup Apple Cider
2 eggs
1 Apple (peeled, cored, chopped small)
1 Med. Sweet Potato (Baked or Microwaved)

1) In a large bowl, whisk together the flour, nutmeg, cinnamon, brown sugar, baking powder, baking soda, and salt.
2) In a separate bowl, whisk together the buttermilk, eggs and apple cider 3) Stir together (the wet ingredients into the dry ingredients). Then fold in the apples and soft cooked insides of the sweet potato.
4) The batter should be thick, but loose. If too thick, add more cider or water. 5) Heat a griddle, or flat bottom non stick skillet on Med/High. Brush on a tiny bit of oil or butter if needed. Don't let the butter burn.
6) Ladle a small amount of batter onto the hot skillet and cook until the sides form tiny bubbles, flip and cook the other side of that pancake until set and cooked through.

** If freezing, allow the pancakes to cool completely - then freeze spread out on a sheet pan until firm, then bag for later and return to freezer.

To reheat - heat in toaster oven or oven for about 6 minutes on 300F.