Leftover mashed sweet potatoes are not easy to reheat and serve without turning them too dry or worse, scorching them on the bottom of a pan. Instead of trying, use them as the base for moist, tender, and delicious pancakes for breakfast.
'Pancake' on Serious Eats
This custardy European pancake, loaded with caramelized apples, is a stove-to-oven wonder that will rock your dessert...or brunch.
These fluffy, tender, and boozy pancakes give real meaning to "top o' the mornin to ya".
Pancakes drenched in syrup and butter are all well and good. But pancakes filled with savory cabbage and shrimp? Even better. Move over buttermilk, you've got competition.
After a few bites you'll feel warm and ready to tackle the cold. But because it's late in the day and the sauce is spiked, you can skip the chopping wood part, and instead plop down on the couch and fall asleep early.
Carrot cake isn't for everyone, but for those who like the rich spiced cake, these quick pancakes hit all the right notes. They're just the thing to combat a dreary morning, with a bright flavor and comforting warmth that wakes up the palate.
Oatmeal adds hearty texture to these simple fall pancakes served with pan-roasted pears and pecans.
A gluten-free Dutch apple pancake.
Adding just a bit of rum to softly cooked pears plays off the fruit's natural flavor, without overshadowing them. Here, the mixture is folded into pancake batter, infusing every bite with a boozy, earthy sweetness.
Soft and light, these steamed rice and lentil cakes are a delicious alternative to the usual eggs for breakfast.
Vermont is often known for its commitment to wholesome, healthy foods (in addition to all that cheese, of course). Whole-grain flours are therefore a common sight in pastry counters and bread displays. Tracey Medeiros features a number of whole-grain baked goods in her new cookbook, The Vermont Farm Table Cookbook, and this waffle recipe of of sorghum, buckwheat, and millet flour stands out as one of the most interesting.
Depending on where you come from, Johnnycakes will take different forms. These unleavened corn cakes take after the American version, and add a sweet and spicy syrup for extra excitement.
These pancakes are modeled after the popular Korean dish haemul jeon. The temptation to load these pancakes with every available shellfish at the fish counter can be overwhelming, but I recommend self-restraint; two to three varieties of shellfish are the most that should go into these pancakes. Generally I like to pair shellfish that have different textures; a favorite combination in my kitchen is shrimp and mussel.