Roasted Sweet Potato Buttermilk Hotcakes

You don't need a griddle for these hotcakes

Rather than cooking them on the griddle, Ashley Christensen bakes these hotcakes in ramekins for individually sized servings. A drizzle of sorghum, a dollop of lightly whipped cream and some toasted pecans and you're good to go.

To learn more, read "Poole's Gold."

Recipe adapted from Ashley Christensen, Poole's Diner, Raleigh, NC

Roasted Sweet Potato Buttermilk Hotcakes With Sorghum, Crushed Pecans And Soft Cream
5 from 51 ratings
Learn to make roasted sweet potato buttermilk hotcakes. 
Prep Time
30
minutes
Cook Time
1.67
hours
Servings
8
servings
Total time: 2.17 hours
Ingredients
  • 6½ tablespoons unsalted butter, melted, plus 2 tablespoons chilled for greasing ramekins
  • 1⅓ cups all-purpose flour, plus more for flouring ramekins
  • 1 large sweet potato, poked all over using a fork
  • 2½ teaspoons baking powder
  • ¼ teaspoon kosher salt
  • 3 large eggs
  • ⅓ cup plus 1 tablespoon granulated sugar
  • 1¼ cups buttermilk
  • 1½ teaspoons vanilla extract
  • ½ cup lightly toasted pecans, roughly chopped
  • Sorghum syrup
  • Lightly whipped cream
Directions
  1. 1. Preheat the oven to 350°. Butter eight 4-ounce ramekins. Lightly dust each ramekin with flour, shaking out the excess.
  2. Place the sweet potato on a foil-lined baking sheet and bake until very tender, 45 minutes to 1 hour. Scrape the flesh from the skin and purée it in a food processor until smooth. Chill the purée and set it aside.
  3. Sift the flour and baking powder over a bowl; add the salt and set aside.
  4. In a mixing bowl, whisk together the eggs and sugar, and slowly drizzle in the melted butter. Add the sweet potato purée and whisk until fully combined. Add the buttermilk and vanilla. [Stir to combine.] Add the dry ingredients and mix until fully incorporated. Let stand for 3 to 5 minutes.
  5. Scoop ⅓ cup of the batter into the prepared ramekin dishes. Bake for 35 to 40 minutes or until a toothpick can be inserted and come out clean. Remove from the oven and rest for 15 minutes before serving. Garnish with a sprinkle of pecans, a drizzle of sorghum and a dollop of whipped cream.
Nutrition
Calories per Serving 315
Total Fat 17.6 g
Saturated Fat 8.0 g
Trans Fat 0.4 g
Cholesterol 101.4 mg
Total Carbohydrates 33.3 g
Dietary Fiber 1.8 g
Total Sugars 13.1 g
Sodium 286.1 mg
Protein 6.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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