These corn cakes are a delicious hearty way to start your morning when you have leftover roasted or mashed sweet potatoes.
|This recipe is Henry-approved.|
1 cup mashed sweet potato (about 1 roasted sweet potato)
¼ cup corn meal (or masa harina)
½ teaspoon baking powder
½ cup + 2 Tablespoons milk
½ teaspoon vanilla
2 Tablespoons olive oil
In a medium bowl, mash together sweet potato, cornmeal, baking powder and eggs. Mix in milk and vanilla until combined.
Heat skillet over medium-low. Coat with about 1 Tablespoon olive oil. When the skillet is warmed, scoop batter onto skillet using a ¼ cup measurer. Cook until bubbles appear on the surface. Flip and cook a few minutes until browned on the other side. Recoat skillet with oil between each batch. This recipe makes about 6 pancakes.
Serve warm with a dollop of plain yogurt or sour cream. Then drizzle with maple syrup.
If you have leftover pancakes, save them in resealable plastic bags and freeze. On busy weekday mornings, just pop the pancakes in the toaster for a quick and easy breakfast.
|Sweet potato corn cakes cooking.|
How your kids can help
- 2-year old: Putting any leftover pancakes into a resealable freezer bag.
- 3-year old: Mixing in the milk and vanilla.
- 4-year old: Mashing together the sweet potato, cornmeal, baking powder and eggs.
- 5-year old: Breaking the eggs into the pancake batter.
|Sweet potato corn cake ready for breakfast with a side of blackberry applesauce.|