Sweet Potato Pancakes
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • 1 medium sweet potato, cooked and mashed (⅔ cup)
  • 2 tablespoons unsalted butter, melted
  • 1 egg, beaten
  • 1¼ cups beer, room temperature
  1. Coat a griddle with cooking spray and place over medium high heat. In a mixing bowl, stir together the flour, sugar, baking powder and cinnamon. Set aside. In a separate bowl, stir together the sweet potatoes, butter, egg and beer. Stir until well blended and add to the dry ingredients. Combine well. Working in batches, place 2 heaping tablespoons of batter on the griddle. Cook until the bottom is browned and tiny bubbles form along the edges, around 3 to 5 minutes. Flip and cook another 3 to 5 minutes or until evenly browned. Serve warm.
Recipe by The Tennessee Magazine at https://www.tnmagazine.org/the-blarney-benefit-of-beer/