Sunday included a few of my very favorite things:
(Never mind the fact that it was THE HILLIEST 5K EVER and it took me 30 minutes and I walked up one of the hills – seriously I didn’t walk any of the hills during the Boston marathon and I had to walk at mile 2 of a 5K?!?! Still, super fun, especially since there was Easter candy at the end!)
Browsing at my 2nd favorite bookstore, Green Apple Books
(2nd favorite, because nothing beats Powell’s in Portland)
Trading in old books and getting this AMAZING new cookbook!
(So far, the one recipe I’ve tried leads me to believe that this cookbook is going to be in very heavy rotation)
And sweet potato pancakes!
(A cooking experiment that worked out quite nicely!)
We’ve been keeping roasted whole sweet potatoes in the fridge for various purposes (most notably, making this hummus) but on the way home from the race I decided I wanted to see if I could make some sweet potato pancakes with one of them. I mashed it up, added milk, an egg, sugar, and spices, and they were DELICIOUS!
A little moister and denser than your usual pancake, they had so much flavor I didn’t even need syrup, which says something because I love Grade B maple syrup so much I’m sometimes tempted to drink it by the glass. They’re also divine topped with a little plain yogurt.
makes about 12 pancakes
1 medium sweet potato, roasted, cooled, peeled and mashed (about 1 1/3 cups)
1 large egg
1 cup lowfat milk
1/3 cup evaporated cane juice or granulated sugar
1/2 tsp ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 1/2 tsp baking powder
1 1/3 cups whole wheat pastry flour
butter, for cooking the pancakes
Whisk together the spices, salt, baking powder and flour.
In a separate bowl, mash the sweet potato until smooth, then stir in the egg, milk, and sugar and mix until smooth. Gently stir in the flour mixture.
Melt some butter in a wide frying pan or on a griddle. Ladle about 1/3 cup of batter for each pancake into the pan and spread to an even thickness. Cook until golden brown on the bottom and then flip and heat until cooked through. Serve hot.