Sweet Potato Pancakes With Orange-Honey Butter
These orange sweet potato pancakes are a delicious twist on a classic breakfast favorite. The fluffy pancakes are made with shredded sweet potato and flavored with a hint of ginger, creating a warm and comforting dish. Topped with a luscious orange-honey butter and fresh orange segments, these pancakes are sure to brighten up your morning. Enjoy this delightful and unique breakfast treat for a special weekend brunch or any day you're in the mood for a tasty homemade meal.
— Constant Cookbook
Ingredients
- 8 Tbs. (1 stick) unsalted butter, at room
- temperature
- 1/2 cup honey
- 1/4 cup thawed frozen orange juice concentrate
- 1 1/2 tsp. grated orange zest
- 1 small orange-fleshed sweet potato, about 1/2
- lb.
- 1 1/3 cups all-purpose flour
- 3 Tbs. sugar
- 2 tsp. baking powder
- 3/4 tsp. kosher salt
- 1/4 tsp. ground ginger
- 1 cup buttermilk
- 2 eggs, beaten
- 1 Tbs. unsalted butter, melted, plus 1/3 cup
- unsalted butter, melted, for brushing, or more
- as needed
- 2 oranges, segmented
Instructions
- To make the orange-honey butter, in a bowl, combine the butter, honey, orange juice concentrate and orange zest. Using an electric mixer, beat until blended.
- To make the pancakes, peel the sweet potato and cut crosswise into slices 1/2 inch thick. Pour water to a depth of 1 inch into a saucepan and bring to a boil over high heat. Put the sweet potato slices into a collapsible steamer basket and set the basket over the boiling water. (The water should not touch the bottom of the steamer basket.) Cover and steam until the potato slices are just tender when pierced with a knife, about 8 minutes. Transfer the slices to a plate and refrigerate until cold and firm, at least 1 hour.
- Place a baking sheet in the oven and preheat to 225°F.
- Using the large shredding holes of a box grater-shredder, shred the sweet potato into a bowl.
- In a large bowl, whisk together the flour, sugar, baking powder, salt and ginger. Add the buttermilk, eggs and the 1 Tbs. melted butter and whisk just until blended (some lumps will remain). Stir in 1 cup of the sweet potato (reserve the rest for another use).
- Heat a large, nonstick fry pan over medium-low heat. Brush the pan with melted butter. Ladle a scant 1/4 cup of the batter into the pan for each pancake, spacing them 1 to 2 inches apart. Cook the pancakes until they are golden brown on the bottom and bubbles have formed but have not yet broken on the top, about 3 minutes. Flip the pancakes and cook until golden brown on the other side, about 3 minutes more. Transfer the pancakes to the baking sheet in the oven to keep warm. Repeat with the remaining batter.
- Serve the pancakes topped with a small scoop of the orange-honey butter and garnish with orange segments. Serves 4.
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