Frankie and the girls love having breakfast for dinner, so pancakes have become a quick, easy, and fun meal to prepare together. Winter Potato Pancakes is easy, nutritious, and versatile. Frankie boils the potatoes the night before to save time in the kitchen. Hailey measures and mixes the ingredients. Ashlee cooks the pancakes, with Frankies supervision.
Try this delightful meal with your children. Bon Appetit!
Winter Potato Pancakes
Ingredients:
1 medium sweet potato, boiled, when cool peel, chop
1 egg
1/4 cup flour
1/3 cup milk, low-fat or skim
1/2 tsp. baking powder
2 tbs. butter, softened
1/8 tsp. cinnamon, ( optional )
Sour cream with chives, ( optional )
Strawberry or cherry flavored yogurt, fat-free ( optional )
Directions:
Place cooked potatoes in a bowl, add egg, mix with electric mixer.
Add flour and baking powder, blend on low speed.
Add about half of the milk, mixing well, add butter, mix gently, gradually adding more milk to get a thick consistency that sticks to a spoon, it can stay a little lumpy.
On heated skillet, pour about 1/4 cup of batter for each pancake, cook until bubbles rise, flip, cook for 2 minutes.
Transfer cooked pancakes to heated platter to keep hot until all the pancakes are cooked.
Note: If making as a breakfast, add cinnamon in batter with the baking soda, serve with fruited yogurt. As a side dish, omit cinnamon, serve with sour cream and chives.
This recipe makes 12 cakes. Pop in microwave to reheat. Freeze up to two weeks.
