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Sweet Potato Sesame Pancakes

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Sweet & Nutty

This flavor combo really just hits. It's perfect for the cold-weather months because of the warming sweet potato, nutmeg, and vanilla, but something beautiful happens when you make them dance with the nutty, sweet but slightly savory sesame elements. It's a great pancake recipe to keep in your booty pocket for those times you want comfort but you also want a little sumthin sumthin extra.

 

Ingredients

  • 1 ½ cups all-purpose flour

  • 3 teaspoons baking powder

  • ½ teaspoon kosher salt

  • Pinch of nutmeg

  • ½ cup sweet potato, cooked,

        peeled, and mashed

  • 1 large egg

  • 1 tablespoon maple syrup

  • 2 teaspoons tahini

  • 1 teaspoon vanilla extract

  • 1 teaspoon sesame oil

  • 1 ½ cups milk

  • Salted butter for the pan

   For serving:

  • Roasted sesame seeds

  • Maple syrup

Make Ahead

Use a fork to pierce several holes into a medium-sized sweet potato, then place it on a baking sheet lined with parchment paper or a silicone mat. Bake at 400°F until completely tender in the center, about 45 minutes or more. Then, let cool, peel, and mash. It keeps in a container in the fridge for 3-5 days.

Flavor Spotlight

This sesame squad pulls up to the pancake party with all of its nutty personalities. I love me some full-rounded nuttiness with each pancake bite! 

Can't find tahini? Simply swap in your favorite nut butter. If the nut butter is on the thick side, just warm it up slightly, until the nut butter has a more runny consistency. 

 

Step 1

In a bowl, whisk cooked sweet potato, egg, tahini, vanilla extract, maple syrup, sesame oil, and milk until smooth.

 

Step 2

In another bowl, whisk flour, baking powder, salt, and nutmeg until well combined.

 

I'm not above anything...

Just as much as I love the flavor combination of sweet potato and sesame, I can also get down with surprising hitters like a ball of oozing burrata drizzled with olive oil, cured sumac, salt and pepper, nestled on a bed of gloriously fiery Takis. 

It's FIYAAAA 🔥

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A match made in my 💨 heaven

 

Step 3

Add the wet mixture to the dry mixture and whisk until just combined. Try not to over mix! 

 

Step 4

Heat a pan on medium heat and lightly coat the bottom of a nonstick pan with some butter. Use a measuring cup or a ladle to add ½-cup portions to the pan, cooking two or three at a time, depending on the size of your pan. Once bubbles on the surface begin to appear and the bottom is golden brown, flip to continue cooking on the other side. Repeat the process.

 

Half Baked Ideas

This is the collaborative recipe journal that inspired our Get Baked series, where we learn how to become better bakers while, well, getting baked! This recipe test journal has since expanded to include ideas beyond baked goods and I'm excited to continue filling up the pages with more tasty memories made with the man that tokes my breath away ♥️

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Getting Lit or Getting Gaslit

Jen's Voice Note
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Quick Reference Recipe

Ingredients

  • 1 ½ cups all-purpose flour

  • 3 teaspoons baking powder

  • ½ teaspoon kosher salt

  • Pinch of nutmeg

  • ½ cup sweet potato, cooked,

        peeled, and mashed

  • 1 large egg

  • 1 tablespoon maple syrup

  • 2 teaspoons tahini

  • 1 teaspoon vanilla extract

  • 1 teaspoon sesame oil

  • 1 ½ cups milk

  • Salted butter for the pan

   For serving:

  • Roasted sesame seeds

  • Maple syrup

Screenshot This! 

Instructions

1. In a bowl, whisk cooked sweet potato, egg, tahini, vanilla extract, maple syrup, sesame oil, and milk, until smooth.

2. In another bowl, whisk flour, baking powder, salt, and nutmeg, until well combined. 

3. Add the wet mixture to the dry mixture and whisk until just combined. Try not to over mix––some lumps in the batter (and in life!) are perfectly fine! 

4. Heat a pan on medium heat and lightly coat the bottom of a nonstick pan with some butter. Use a measuring cup or a ladle to add ½-cup portions to the pan, cooking two or three at a time, depending on the size of your pan. Once bubbles on the surface begin to appear and the bottom is golden brown, flip to continue cooking on the other side. Repeat the process. 

5. Serve with maple syrup and roasted sesame seeds.

Notes: 
  • Make ahead – use a fork to pierce several holes in a medium-sized sweet potato, then place it on a baking sheet lined with parchment paper or a silicone mat, and bake at 400°F until completely tender in the center, about 45 minutes or more. Then let cool, peel, and mash. It keeps in a container in the fridge for 3-5 days. 

  • To speed up the cooking process, you can cover the pan with a lid after adding new batter to the pan, before flipping

  • To keep the finished pancakes warm during cooking, place them on a baking sheet in the oven on the “Keep Warm” setting or set your oven to 150-200°F.