Sweet Potato Cardamom Pancakes with Fresh Basil & Strawberry Jam
I first whipped up a batch of these Sweet Potato Cardamom Pancakes last Tuesday night for dinner. They were so delish that I’ve already made them a second time. Nick and I don’t typically do breakfast for dinner, but it was just one of those nights…
It was the first true weeknight after my 2-week trip East.
We had just returned from PAX West, aka an intense 4-day convention packed full of video gaming and other nerdy bacchanalia. We played all the games!
It was the first true weeknight after the 3-day Labor Day weekend.
All reasons the stars happily aligned for an easy and fun and mildly alternative dinner.
Not to say there’s anything wrong with breakfast for dinner! Oh, no. Definitely not. It’s just that sometimes I forget about that option.
Note to self: remember breakfast for dinner.
Sweet Potato Cardamom Pancakes
So, these pancakes. If you’re thinking the addition of roasted mashed sweet potato adds a wonderfully soft and creamy texture to these pancakes, you’ve hit the nail on the head. It keeps them soft and moist and all the things you want in a pancake. Plus, it adds some extra nutritious goodness, so why not?
Something else I noticed whilst making these pancakes? I am not a good pancake cook. So not. Especially when trying to make perfectly round and photogenic flapjacks. Such a fail. But, despite my self-conceived catastrophe in pancake cookery, they turned out light and fluffy and “perfect” after all. Moral of the story? They don’t need to be perfect, they just need to taste good.
A Note on Cardamom
I added ground cardamom to the mix because it’s one of my favorite spices to use in sweet dishes. It pairs really well with the cinnamon, adding subtle warmth and intrigue. It makes me think of fall.
A few years ago, my friend Sabrina and I tried cardamom flavored ice cream from Bi-Rite Creamery in San Francisco and my taste buds have never been the same since. It was amazing! Highly recommend.
Also, I know what you must be thinking. Sweet potato + cardamom + basil + strawberry + maple syrup? Too many flavors! But, seriously, it works. I don’t know why it does, but it works. I think if you must leave anything off, you could probably do without the strawberry jam. Don’t leave off the basil, though. It brightens up the pancakes in a really big way.
Sweet Potato Cardamom Pancakes with Basil & Strawberry Jam
Prep Time: 10 minutes
Cook Time: 1 hour, 20 minutes
Yield: 4-6 servings, about 24 3" pancakes
Whether you're cooking breakfast for dinner or a lazy Sunday brunch, switch up your regular pancake routine with these tasty Sweet Potato Cardamom Pancakes!
3 tablespoons unsalted butter, plus more for cooking
2 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
2 large eggs
2 1/2 cups milk
2 tablespoons white vinegar
2 tablespoons packed brown sugar
1 cup mashed sweet potato, from one medium sweet potato
strawberry jam (optional, see notes below for basic recipe)
maple syrup (optional)
Sweet Potato: Poke holes into 1 medium sweet potato and bake, whole and uncovered, in a 400-degree oven for an hour, or until soft. Set aside to cool, then peel. (Can be done 1-2 days ahead.)
Pancakes: Melt butter and set aside. In a medium bowl, combine flour, cinnamon, cardamom, baking powder, baking soda and sea salt. In a large bowl, combine eggs, milk, vinegar, brown sugar and mashed sweet potato. Add dry ingredients into wet ingredients and stir until just combined. Mixture will be lumpy. Let rest for 5 minutes. Preheat a large cast iron pan over medium heat, and melt a small pat of butter once hot. Cook pancakes about 2-3 minutes per side in a large cast iron pan over medium heat. Top with strawberry jam, fresh torn basil and maple syrup.
Optional Refrigerator Strawberry Jam: 1-2 pints fresh strawberries;
1/4 cup unrefined sugar, plus more to taste;
1/4 of a lemon;
Core and slice strawberries, add to a large skillet with sugar.
Cook over medium-high heat until strawberries have cooked down and jam starts to set.
Add lemon juice with the peel and remove once fully set. (About 20 mins.)
Store in airtight container for up to 2 weeks or freeze.