Thanksgiving’s sweet refrain
Now that we are out of the turkey dramamine/comatose, let's discuss all those leftovers taking up space in your fridge. If you are not the kind of person who is literally having the same plate of leftovers until there is nothing but turkey carcass and a stain of cranberry sauce, then you need this recipe. Your palate craves some innovation for your leftovers and I am here to provide it. No need to wait for lunch to make the obligatory turkey sandwich, let’s get to these leftovers for breakfast. Now no matter where you are on the yams vs. sweet potatoes controversy or even freshly made vs. canned, candied yams/sweet potatoes are a staple Thanksgiving dish on my table. Reimagining this sweet side dish into a breakfast main is nothing short of an early Christmas miracle. Plus, who doesn’t like carbs on carbs on carbs to fuel your Black Friday shopping.
THE RECIPE
1 ¼ cup milk (non-dairy milk can also be used)
3 tablespoons butter, melted
¼ cup of chopped walnuts (optional)
Sift together the flour, baking powder, and salt in a large bowl and set aside. In another bowl, thoroughly mix together mashed yams, sugar, milk, eggs and melted butter. In mixing, try to create a smooth mixture, void of lumps. In small batches, slowly mix/fold in dry ingredients into the wet ingredients until the dry ingredients are thoroughly mixed. There will be lumps in the pancake batter but DO NOT OVER MIX BATTER as this will result in tough pancakes.
In a lightly buttered skillet or griddle turned to medium heat, pour about ¼ cup of batter and brown on both sides for about 30-60 seconds each side . For additional texture and crunch, feel free to add a few chopped walnuts to the pancake batter before flipping. Serve hot with maple syrup.
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