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."
Roasted Sweet Potato Buttermilk Hotcakes with Sorghum, Crushed Pecans and Soft Cream
Recipe adapted from Ashley Christensen, Poole's Diner, Raleigh, NC
Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 1 hour and 40 minutes
Total Time: 2 hours and 10 minutes
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
Lightly whipped cream
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.