Sweet Potato Pancakes with Peach-Berry Compote and Rosemary Whipped Cream
How to Make Sweet Potato Pancakes topped with Rosemary Whipped Cream and Stone Fruit Compote
To start the wonderful fall season, pancakes get a serious upgrade with the addition of vitamin-packed sweet potato and lots of warm spices. We don’t stop there, either; this breakfast staple sails smoothly into dessert territory with a quick and easy fruit compote, rosemary-infused whipped cream, and a sprinkling of toasted walnuts. It's a great way to use up those last bits of fruit you may have in the fridge, as well as any leftover cooked sweet potatoes. You can even mash up the potatoes and freeze them in 1/2-cup portions to make these pancakes “at the ready” any time.
Recipe for Sweet Potato Pancakes, Fruit Compote, and Infused Whipped Cream
For the compote:1 cup blackberries or other berries (fresh or frozen)
1 cup sliced peaches or other stone fruits (fresh or frozen)
1/2 cup sugar
Seeds from 1 scraped vanilla bean
1 teaspoon lemon juice
For the sweet potato pancakes:
1 large egg, room temperature
1 1/4 cups buttermilk (or 1 1/4 cups milk stirred with 1 teaspoon lemon juice)
1 tablespoon brown sugar
1/2 cup mashed cooked sweet potato (from 1 medium sweet potato baked in a 450 ℉ oven for one hour)
2 tablespoons melted butter
1 1/4 cups all purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon vanilla powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
For the whipped cream:
1 cup heavy cream
1 sprig fresh rosemary
2 tablespoons sugar
1 cup toasted walnuts, for serving
For the compote
Place all the ingredients in a medium saucepan and stir to coat. Let sit for 10 minutes. Place the pan over medium heat and cook, stirring gently, till the sugar dissolves and starts to bubble. Reduce heat to low and simmer for 5 minutes. Remove from heat.
For the whipped cream:
Place the rosemary and 1/4 cup of the heavy cream in a small saucepan. Heat over low heat just until tiny bubbles form around the edges of the pan. Remove from heat, cover and let cool completely. Discard the rosemary. Place the infused cream along with the remaining cream and sugar in a medium bowl and beat just until stiff peaks form. Keep chilled until ready to serve.
For the pancakes:
Whisk the egg, buttermilk, and sugar in a large bowl. Add the mashed sweet potato and whisk again. Add the butter and whisk once more to fully incorporate. Add the remaining dry ingredients and fold until just blended – mixture will be lumpy; do not over mix. Let sit for 5 – 10 minutes.
Heat a griddle over medium heat and lightly coat with butter. Use a 1/4-cup measure to pour the batter onto the griddle and cook until golden brown on both sides—about 2 to 3 minutes per side. Transfer to a platter and repeat with the remaining batter.
Serve pancakes with compote, whipped cream, and toasted walnuts.
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