Recipes Breakfast Brunch Entrees Sweet Potato Pancakes with Orange-Honey Butter
Sweet Potato Pancakes with Orange-Honey Butter

Sweet Potato Pancakes with Orange-Honey Butter

Sweet Potato Pancakes with Orange-Honey Butter is rated 4.0 out of 5 by 1.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
To segment an orange or other citrus fruit, cut a slice off the top and bottom of the fruit down to the flesh, then stand it upright. Following the contour of the fruit, slice off the peel and white pith in thick strips to reveal the flesh. Holding the fruit over a bowl, cut on either side of each membrane to release the segments into the bowl. You can also use orange segments in fruit salad or to garnish molded desserts, such as panna cotta or flan.

Ingredients:

For the orange-honey butter:

  • 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

For the pancakes:

  • 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

Directions:

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.
Adapted from Williams-Sonoma Collection Series, Potato, by Selma Brown Morrow (Simon & Schuster, 2002).
Rated 4 out of 5 by from A Winner Every Time This recipe makes sweet potato pancakes accessible without resorting to a packaged mix. Guests rave about this recipe every time I serve it. I rated it four stars because while very good, there is nothing superlative about them. They store and freeze well, so consider making a double batch. The additional steps of cooling and shredding the potatoes are not necessary if using an immersion blender to mix. I did not make the orange butter to conserve calories, but opted to serve it with the Butternut Mountain Farms Maple Syrup with Cinnamon Stick (available in WS Stores). I also added a couple tbsp of OJ for orange flavor (which is a classic complement to sweet potatoes) lost from omitting honey butter.
Date published: 2016-06-27
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