Ingredients
2 sweet potatoes, scrubbed but not peeled
2 Tbs. unsalted butter
1 1/2 cups (12 fl. oz./375 ml.) nonfat milk
2 large eggs
2 Tbs. brown sugar
1 1/2 tsp. pure vanilla extract
1 cup (5 oz./155 g.) whole-wheat flour
1/2 cup (2 1/2 oz./75 g.) unbleached all-purpose flour
1 Tbs. baking powder
1/2 tsp. each ground cinnamon and freshly grated nutmeg
1/2 tsp. salt
Canola oil spray
1/2 cup (2 oz./60 g.) walnuts, toasted and coarsely chopped
Warmed pure maple syrup for serving
Preparation
Preheat the oven to 200ºF (95ºC). Pierce the sweet potatoes a few times with a fork, and microwave on high until tender, about 8 minutes. Split each sweet potato lengthwise and let cool just until easy to handle, then scoop out and measure 1 1/4 cups (6 oz./185 g.) of the flesh; reserve the remainder for another use.
In a food processor, combine the warm sweet potato flesh and the butter and pulse until incorporated. Add 1/2 cup (4 fl. oz./125 ml.) of the milk, the eggs, brown sugar, and vanilla and process until smooth. Transfer to a bowl and whisk in the remaining 1 cup (8 fl. oz./250 ml.) milk. In a large bowl, combine the flours, baking powder, cinnamon, nutmeg and salt. Pour the sweet potato mixture into the flour mixture and stir just until combined. Do not overmix.
Place a griddle over medium heat until hot and coat lightly with canola oil spray. For each pancake, pour about 1/4 cup (2 fl. oz./60 ml.) of the batter onto the griddle and cook until bubbles break on the surface, about 2 1/2 minutes. Flip the pancakes and cook until golden brown on the second sides, about 2 minutes longer. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
