Fall means that there are new produce opportunities available at our farmers' market. I welcome this time of year as our garden season comes to a close and I look forward to seeing those crops the market that I don't grow in our back yard. This time, it's sweet potatoes. Making pancakes on the weekend has been a trend for me as my followers on Instagram may have noticed. Inspiration for this recipe came right from the farmers' market - the rye flour, pears, and sweet potatoes all were the result of a recent Saturday visit to the market. The images below are from a slide show I put together and have posted on my Facebook and Instagram accounts.
Pear and Sweet Potato Pancakes
by Inspired by the Seasons
- 1/3 c rye flour
- 2/3 c all purpose or whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 2 T sugar
- 1 egg, slightly beaten
- 1 1/2 c milk
- 2 T butter, melted and cooled
- 3/4 c cooked and mashed sweet potatoes
- 3/4 c diced pear
In a medium sized bowl combine dry ingredients and whisk together. Add egg, butter, milk and stir together. Then mix in sweet potatoes and the chopped pears.
Preheat a non-stick skillet over medium high heat. Add a scant 1/4 c scoop of batter to the pan add more as room allows.
When the pancakes begin to bubble in the center, after about 2 minutes of cooking. Flip them with a spatula and cook an additional 2 minutes until second side is golden brown.
Be sure to check out my oatmeal ginger pancake recipe too.