Over the last few weeks, I’ve really been trying to change the way our family eats. After a trip to the doctor, myself and my husband found that we have a little bit of work to do. For myself, I really need to start watching my sugars and cholesterol. I’ve shared a few pictures of what we’ve eaten on Facebook, with some friends asking for the recipes. SO, I thought it would be cool, to blog a recipe or two every Wednesday.
My husband and I found this cute little brunch place down at the quarry in San Antonio called Snooze. Its adorable, and their recipes are so yummy. They have a different pancake special everyday, as well as breakfast cocktails. Who doesn’t love a good mimosa on a breakfast date away from the kids, right? On this particular day They had a Sweet Potato Pancake with chocolate chips, vanilla sauce, chocolate sauce and mascarpone cheese topped with almonds. It was good, but very rich, and I said to my husband that I bet I could take to Pinterest and fine a good Sweet potato pancake recipe. Well I found one, two weeks later I tried it, and reduced the amount of Chocolate chips and also did away with the almonds, vanilla sauce and excess chocolate sauce. My goal was to keep it as healthy as possible, but scrumptious enough so that my family would love them. My first attempt did not go well, and they just ended up being a mess. They were very loose, hard to flip. I ended up throwing a cup of Bisquick in them and cooking them that way. This morning I tried again, and had much better success. NOTE: they are going to be a different consistency than your normal pancake because it has sweet potatoes in it. Some of the sweet potatoes will remain smooth just as you are eating mashed sweet potatoes.
The recipe I used today was this:
Ingredients
1 and 1/4 cup of cooked and pureed sweet potatoes
1 cup of Plain Greek Yogurt (I used HEB Brand)
2/3 cup of milk
3 tablespoons of melted unsalted butter
1 egg
1 cup of All Purpose Flour
1/4 teaspoon of baking powder
1/4 teaspoon of baking soda
1/2 teaspoon of salt
1/4 teaspoon nutmeg
1/2 teaspoon of vanilla extract
1/2 cup of semi sweet chocolate chips
Instructions:
1.In a large mixing bowl combine your Greek Yogurt and your pureed sweet potatoes. Once mixed together add your melted butter, egg and milk. Stir together until well combined.
2.Add in all of your dry ingredients; flour, baking powder, baking soda, nutmeg, salt and cinnamon. Stir together and then add your vanilla and chocolate chips. (I ended up adding a little more milk, because I wasn’t happy with the consistency. So if your mix looks dryer almost like a break mix, just add a splash more milk.
3.Before adding my batter to the griddle I added three very small slices of butter to where I was going to add each pancake. I took my 1/4 cup measuring spoon, and plopped the batter directly over each slice of butter. This allowed the edge to get that beautiful golden ring, as well as offering the non stick buffer between the pancake and the griddle.
4.This recipe stated to cook each side for 3 minutes, this is where I changed it. I cooked them, until about a centimeter around the top of the pancake looked dry, then I flipped them.
5.For the mascarpone cheese, I took about half a tub of it into a small mixing bowl, added 1/4 teaspoon of vanilla and 2 teaspoons of sugar, whisked together and then added a dollop to the top of each pancake.
This recipe made 11 pancakes.
This recipe was super good, my sugar level afterwards were fantastic; I was very please. My children were mad that I didn’t make a double batch.
