Yesterday, my husband and I visited our nearby farmers market (it had been a while) and stocked up on fresh veggies and grass-fed beef. We did go to WF but only to compliment our local produce and we have once again promised ourselves that eating local organic produce would become our priority. So here I am again! I am going to include a favorite recipe of ours because the sweet potatoes were plentiful this weekend. Try it and enjoy!
Sweet Potato-Pecan Pancakes
Cooking Light, March 2000
1 1/4 cups all=purpose flour
1/4 cup chopped pecans, toasted and divded
2 1/4 tsp baking powder
1 tsp pumkin-pie spice
1/4 tsp salt
1 cup fat-free milk
1/4 cup packed dark brown sugar
1 tbs vegetable oil
1 tsp vanilla extract
2 large eggs, lightly beaten
3/4 cup (about) of cooked sweet potatoes (original recipe calls for a can of sweet potatoes but we have always cooked our own)
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, 2 tbs pecans, baking powder, pumpkin-pie spice,
and salt in a large bowl. Combine milk and next 4 ingredients;
add to flour mixture, stirring until smooth. Stir in sweet potatoes.
Spoon about 1/4 cup batter onto a hot nonstick griddle or large
nonstick skillet. Turn pancakes when tops are covered with bubbles
and edges look cooked. Sprinkle pancakes with 2 tbs pecans.