Est. 2011

February 24, 2015

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Recipe | Sweet Potato and Ricotta Hotcakes Three Ways

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

I usually dislike Mondays … probably for similar reasons that it’s generally an unpopular day. Joe’s back at work, the entire work week without him is in front of us, the house is a mess, I have a million emails in my inbox from the weekend, etc. Since having two girls, I feel like my Monday goal is survival, and maybe, just maybe a shower. And recently, dinner-making is also something I’ll try to accomplish.

The past few weeks have been different. Joy and her intern Rowan have been making their way out here on Monday mornings for a morning-inspired recipe shoot. Starting the week off with a neatened home (at least the downstairs….and sometimes it’s just the powder room that gets special attention), and an inspiring time with two beautiful women has been simply wonderful. We almost didn’t even get to the recipe and photo shoot yesterday, we were having such a great time sipping our coffees and chatting about everything in my toasty kitchen, with the warm scent of baked sweet potatoes filling the room.

I’ve been trying my hand at recipe development lately and it’s becoming a new favorite hobby! I’m definitely more comfortable with savory, lunch/dinner items (soups, stews, salads) where precision is less appreciated and I can just throw something together. But I’m trying to tackle baking here and there (and understand the difference between baking soda and baking powder, haha). I recently had a bunch of left over baked sweet potatoes, so I made sweet potato muffins (similar to my pumpkin muffin recipe, recipe coming soon). The sweet potatoes made the muffins incredibly soft and subtly sweet and I wanted to try sweet potato pancakes. So I attempted to put together my own recipe for sweet potato and ricotta pancakes and to be honest, the pancakes were terribly gooey. I tried lowering the stove temperature, and then I added some flour to the batter. I didn’t get it quite right, but eventually, they started to cook through. And we photographed and ate them. Any suggestions for avoiding gooey pancake batter?

Rowan patiently stood over the low-temperature stove and cooked a million somewhat-goooey (but delicious) pancakes for us. Since my recipe isn’t perfected – I can’t very well have you all making gooey pancakes – I’m not sharing my own recipe today. I’ve adapted this recipe (and tested the adapted recipe for dinner last night; Zoe was happy to have “cakes” twice in one day), which is similar to mine! Head over to Joy’s blog to see how we enjoyed these pancakes three different ways!

Sweet Potato and Ricotta Pancakes

Ingredients
– 1 cup whole wheat flour
– 1 tsp baking powder
– 1 tsp baking soda
– 1/2 tsp cinnamon
– 1/4 tsp nutmeg
– 1/8 tsp cloves
– 1/8 tsp ground ginger
– 1/2 tsp salt
– 1 large egg
– 1 cup buttermilk
– 1/2 cup ricotta cheese
– 1/4 sweet potato puree
– 1 tsp pure vanilla extract

Directions
Whisk together flour, baking powder, baking soda, salt, and spices. In a separate bowl, mix together eggs, buttermilk, ricotta, sweet potato puree, and vanilla extract. Add dry ingredients to the wet, and stir to combine, without over mixing. Let lumpy batter sit for a few moments before cooking pancakes.

Heat skillet over medium heat, then coat with butter. Dump batter into skillet, 1/8-1/4 cup at a time, and cook on one side until bubbles form. Flip, and cook for another minute or two, until golden brown and cooked through. Remove from pan and keep warm in oven. Serve warm with coconut milk whipped cream, cinnamon honey butter, or syrup and fresh fruit! Recipes for all three toppings on the Mornings Like These blog today!

Photos by Joy Jaynes of Mornings Like These, Styling by Rebeca Gallop for our Monday Breakfast Series

  1. Christiann Koepke

    March 4th, 2015 at 8:24 pm

    Loving that platter!!!! All looks delicious

  2. Forex Latvijā

    June 3rd, 2015 at 3:29 pm

    Just wow..

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