Sweet Potato Pancakes with Homemade Orange Syrup





YES that top left pancake did get a little dark (still tasted delicious though)!  And I think oval pancakes taste better than round ones   ;-)

Sweet Potato Pancakes with Homemade Orange Syrup

Orange and Sweet Potato is another wonderful flavor combination.  The fresh orange juice combined with the malty sweet potato flavor is perfect for breakfast and will refresh your senses.  I'd also like to suggest having this breakfast with coffee or cranberry juice (cranberries, orange and sweet potatoes - even better combination). 

Sweet Potato Pancakes

                                                                                                              Printable Recipe

1 egg                                                                         

1/3 cup mashed sweet potato (already baked or boiled - leftover is fine - make sure they have been peeled)

1 cup flour (an extra 1/4 cup of flour might be needed - it all depends on the water content of the sweet potato and whether you boiled it or baked it)

1 tablespoon sugar

1 tablespoon butter (melted and cooled)

3 teaspoons baking powder

1/2 teaspoon cinnamon

3/4 cup milk

1 teaspoon vanilla

1/4 teaspoon salt 

Whisk together the egg, milk, sugar, butter, vanilla and sweet potato (see small picture above on the left).  With a wooden spoon stir in the flour, cinnamon, salt and baking powder.  The dough will be quite thick for pancake batter (see top right picture). 

NOTE:  I make the orange syrup before I fry the pancakes.

Now drop a ladle of pancake dough on a preheated frying pan (I dot each pancake with a little butter because I like a thin crisp outer layer on my pancakes - omit the butter if you don't want that crisp layer).  Flip each pancake once and heat until done - now your pancakes are ready for the orange syrup!

Homemade Orange Syrup

1 cup sugar

2 1/2 tablespoons cornstarch

1 tablespoon flour

1/4 tsp salt

1 1/2 cups orange juice (freshly squeezed)

1/2 cup water

1 tablespoon butter

1/2 tablespoon orange zest

1/4 teaspoon cinnamon

In a medium saucepan - stir the sugar, cornstarch, flour, cinnamon and salt together.  Slowly add (while stirring) the orange juice and water and keep stirring until sugar is disolved.  Now add in the orange zest.  (The syrup should look cloudy like the picture below). 

Orange syrup should look cloudy before it is heated.

Place the saucepan on the burner at medium temperature and heat until it boils (stirring all the time).  Boil for about 3 minutes or until the syrup becomes transparent as seen in the picture below).  Remove the saucepan from the heat and stir in the butter.

After boiling - the orange syrup will become transparent (look at the difference between the two pictures.

The syrup is ready for the pancakes!  ENJOY!

(this syrup can also be used on regular pancakes).

This syrup is best served warm - so I always keep it warm in the syrup carafe seen above.

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