So here’s the deal. I just love a good Iron Chef America showdown. Even moreso when I tend to the judges’ commentary. They are top notch entertainment
sometimes most times.
Let’s take for example, Battle Fennel with Iron Chef Batali. The Chef and his competitors created unparalleled dishes, but sadly I could only pay attention to the judges overly-”insightful” remarks. Besides the lady wearing the awkward facial expressions and a multi-colored clown jacket to match, I’d say the Cooking Channel’s Food(ography) host, you know, the guy with the high nasally voice…he was the best at spurting out ridiculous things. Things like, “there’s a touch of whimsy in this dish. Like a pair of orange clogs“.
What does that even mean?! I literally had to rewind the TV to be sure that I was hearing correctly (thank goodness for Direct TV…).
Even though this recipe has nothing to do with Iron Chef America, you better bet that these pancakes are good enough to show up on Battle Sweet Potato.
These are probably my new favorite pancake. Especially with a handful of bittersweet chocolate chips thrown in the mix. Deee-licious! With cinnamon, nutmeg, and the orange hue, they are slightly reminiscent of pumpkin pancakes, but the flavor is a tad sweeter and more subtle. The perfect balance. Enjoy these for a lovely weekend breakfast or brunch and impress all of your guests with this creative kick on the classic flapjack.
Here’s the play-by-play:
Cook, peel and mash sweet potato. I forked it and threw it in the micro for about 4 1/2 minutes.
*Note to self: Let the potato cool a bit before peeling it; you don’t want to end up like me and burn off your fingerprints…that is, unless you are preparing for a diamond heist. In that case I would suggest taking the heat.
Mix the wet ingredients together, making a mess while you are at it.
Whisk in the sweet potatoes.
Mix the dry ingredients in a separate bowl, pour in the wet ingredients, and mix until all ingredients are incorporated.
Heat a skillet over high heat, rub with a stick of butter, and before the butter turns brown, add about a 1/4 cup of batter per pancake. Dress with chocolate chips, and flip after about 2 minutes. Allow the other side to bake, until dark golden brown.
Meanwhile, make the Cinnamon Honey Butter, wrap in plastic wrap and let chill until it’s time to eat!
Remove the pancakes from skillet. If you aren’t eating for a while, place cooked pancakes on a baking sheet and put in the oven on about 200, to keep warm and crispy.
Chocolate Chip Sweet Potato Pancakes
2 cups white whole wheat flour
2 Tbsp wheat germ
4 teaspoons baking powder
½ tsp baking soda
2 Tbsp brown sugar
2 tsp pure vanilla
1 ½ tsp cinnamon
½ tsp nutmeg
2 cups milk (or 1 ½ cups soymilk and ½ cup plain kefir, as we used)
3 Tbsp canola oil
1 medium sweet potato, cooked, peeled and mashed (about 1 ½ cups)
chocolate chips (optional)
Butter for greasing skillet
Pad of honey butter, per plate (see recipe, below)
In a large bowl, combine all of the dry ingredients. In a separate bowl, mix the wet ingredients (milk, eggs, vanilla, canola oil) and add the mashed sweet potato, Pour the wet mix into the dry mix and stir together until smooth. Cook pancakes in batches on a lightly buttered skillet on medium high temperature. Add desired amount of chocolate chips to each pancake (optional). When bubbles start to form on the surface or after 1 ½-2 minutes, flip over and cook until dark golden brown. Serve while hot with a pad of honey butter and pure maple syrup.
Cinnamon Honey Butter
4 tablespoons semi- cold butter
2 tablespoons honey
½ tsp cinnamon
Directions: Mash the butter with a fork and then mix in the honey and cinnamon. Place the butter in some plastic wrap, shape into a log, wrap up and place in the fridge for at least 30 minutes to harden.