Danish pancake purists, avert your eyes.
I made this recipe, but added a mashed sweet potato, cinnamon, cardamom, ginger, and a tiny bit of clove. Additionally, I used wheat flour to change the texture, and doubled the egg white. Instead of brushing the Aebleskiver pan with oil, I let the butter brown in each cavity before adding batter. There’s a fancy pancake turner tool sold at Williams-Sonoma, but a wooden chopstick works just as well.
Puffy, fluffy pancake balls. They have extra…cough…nutrition. Because of the sweet potato.
how much sweet potato did you use? These sound really yummy!
ReplyDeleteHi Lindsey,
DeleteIt has been a while since I made this, but if I remember correctly, I added an entire sweet potato. I would say it was 4" long, and 2-3" in diameter. For spices, I would say that they totaled 1-1/2t, but I don't recall the exact ratio. I'm sure any spices you like will taste great.
I hope that helps! If you decide to make them, please let me know how they turn out! :)