Sweet Potato Pancakes

This is a great way to start the day with one vegetable in the tummy! Sweet potatoes are full of antioxidants, beta-carotene and vitamins B, C and E. Owen gobbled them up, and I smiled. When I am wanting to make a new recipe for breakfast, I usually go to my Moosewood cookbook, as it has a lot of different healthy ideas for breakfast. This recipe came from the New Classics Cookbook.

Sweet Potato Pancakes
1 cup peeled and grated raw sweet potato
1/2 tsp. freshly grated lemon peel
1 large egg
1 cup milk
2 TB. oil or melted butter
1 cup unbleached white flour
2 tsp. baking powder
1/2 tsp. salt
2 TB. sugar

In a bowl, combine the grated sweet potatoes, lemon peel, egg, milk and oil or butter. In a separate bowl, stir together the rest of the dry ingredients. Gently stir the dry into the wet ingredients just enough to combine. Do not over stir. Let it rest for 5-10 minutes.

Warm a lightly oiled skillet or griddle on medium heat. When batter is ready, pour 1/4 cupfuls onto the griddle and flip when you see bubbles popping on the top (about 2 mins). Flip the pancake and cook about 1 more minute until both sides are brown. Serve hot. You can top them with lemon juice (2 TB) and maple syrup (1/2 cup). Or if you want to make a dinner/ lunch out of it, top it with some sour cream and add a side of chunky salsa.