Christmas Breakfast: Day 4

Pancakes. PANCAKES! I have pancakes- two ways, for you today. A stove top version and one you bake in the oven. Both are delicious and simple, but equally different and would be perfect for guests or family on Christmas morning.

Up first are Sweet Potato Pancakes from Girl Gone Gourmet. I think I found them through FoodBuzz and they looked and sounded so good so I made them right away. They were SO moist. I know that's a weird adjective to describe pancakes, but they were. They weren't light, but they weren't dense either. They just had a really wonderful texture and the flavor of the sweet potatoes really came through.

The original recipe called for 1 1/4 cups of sweet potato but I only had 1 cup and it called for the toasted pecans to be in the pancakes, but I don't like nuts IN things, I prefer them ON them so that's what I did. I toasted them and served them with buttery cinnamon syrup on a stack of warm pancakes. Delish!

Sweet Potato Pancakes adapted from GGG

makes about 15 pancakes

• 1 and 1/2 cup flour, sifted
• 3 and 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 2 eggs, beaten
• 1 and 1/2 cups milk
• 1 teaspoon vanilla
• 1/4 cup butter, melted
• 1 cup cooked sweet potatoes, mashed
• 2 tablespoon brown sugar
• 1 tablespoon vanilla sugar
• 1/2 cup chopped pecans, toasted (optional)
• cinnamon syrup (optional)

In a small pan toast the pecans over medium heat until they release a nutty aroma. Remove from the heat and set aside.

Sift the dry ingredients together in a large bowl. In a smaller bowl wisk together the eggs, milk, vanilla and butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Add in the mashed sweet potatoes and the sugars, stirring until combined.

Heat a skillet or griddle over medium heat. Using a 1/4 cup measuring cup to scoop the batter into the pan. Cook until both sides are golden brown. Serve with butter, warm cinnamon syrup and toasted nuts.

Cinnamon Syrup from Monica H

(serves 2)

• 1/2 cup pancake or maple syrup
• 1 tsp. ground cinnamon
• 1 tbsp. butter

In a small bowl or measuring cup, heat syrup in the microwave. Add cinnamon, stir til fully combined. Add butter and allow to melt. Stir. Serve.

NOTE: We use pancake syrup because Mr. H doesn't like maple syrup. But use what you like.

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The next recipe is for Baked Pancakes. I saw this recipe from Donna at My Tasty Treasures and she got the recipe from Big Red Kitchen. This recipe makes an 8x8-inch dish of pancakes, but I halved it and made it into a smaller Pyrex dish. I'm sure you could even double and bake it into a 9x13- just adjust the baking time as necessary.

Taste just like pancakes- they were light and fluffy without all the trouble of standing at the stovetop. I added blueberries to mine but because the pancakes bake up taller than the traditional pancake, they stayed on the bottom of the pan. No worries, it didn't affect the taste at all. Yummy, simple and great for crowds.

Baked Pancakes from MTT via BRK

• 3/4 cup milk
• 2 tablespoon melted butter
• 1 large egg
• 1 tablespoon sugar
• 1 cup flour
• 2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup blueberries, optional

Preheat oven to 350°. Lightly grease an 8x8 baking dish. In a large mixing bowl, beat together milk, butter and egg. Add sugar, then gradually beat the flour in. Carefully stir in the baking powder and salt. Pour batter into prepared pan. Bake for 20-25 minutes. Serves 4-6.

And my sleepy girl cuddled up with her reindeer.

Come back tomorrow for another breakfast idea. Please come back- I need the encouragement!

Casserole In Cake Form

I made this cake for my boss' birthday last month. She kept eyeing the sweet potato cupcakes that are in Martha's Cupcake book, but she's not a fan of cupcakes. So I took my Cinderella Pumpkin Cake and substituted the canned pumpkin for canned mashed sweet potatoes. Then I added marshmallows, pecans and a sprinkle of brown sugar, then TORCHED it!

My husband bought this butane torch for me. I've been wanting one for a while but I have a hard time buying myself anything because I always convince myself that I don't need it. We picked this one out together at Home Depot along with a butane canister. Much cheaper than if purchased from a kitchen store and just as effective. I was worried about the butane not being food safe, but I called Williams-Sonoma and Sur La Table and they both recommended the Butane cartridge from the home improvement store.

I was scared to torch the marshmallows at first but it was so much fun. Even Mr. H wanted in on the action! This cake was moist and spicy and tasted like a sweet potato casserole. It was like Thanksgiving in your mouth. From the one recipe, I was able to make an 8-inch cake as well as 6 mini bundts. You could also bake this in a large bundt or tube pan and top it with a marshmallow sauce, mmm! My boss says this is her favorite cake I have made to date and she tells me every other day :-)

Sweet Potato Cake from Monica H

• 2 c. sugar
• 4 eggs
• 1 c. vegetable oil
• 2 c. flour
• 2 tsp. baking soda
• 1tsp. cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1-15 oz. can mashed sweet potatoes or 2 cups baked and pureed sweet potatoes
• 1 tsp. vanilla
• mini marshmallows, brown sugar, chopped pecans for topping

Beat sugar and eggs til well blended and light in color. Add oil, continuing to beat. Combine dry ingredients to egg mixture. Add sweet potatoes, mix well. Pour into greased 9" bundt pan or 2 9-inch pans.

Bake at 350 degrees for 55 minutes (for bundt, less for the 9-inch pans). Let stand in pan for 10 minutes, then turn out onto baking rack or platter and allow to cool completely.

Top with mini marshmallows, a sprinkling of brown sugar and chopped pecans. Toast marshmallows with a kitchen torch or place cake on a cookie sheet and place under a low broiler for a minute or so until golden. Or drizzle with a simple glaze.

Whether you make this cake with sweet potatoes and top it with marshmallows and nuts or make it with pumpkin and a cream cheese frosting in bundt form, this cake is moist and delicious and would be perfect at Thanksgiving.