Smoky Yam Soup Pancakes

The day after we had our delicious variation on smoky yam soup, I had this idea to try and make pancakes out of them. The soup came out thick and rich, very close to the consistency of a puree. Because the base of the soup was root vegetables, primarily sweet potatoes and butternut squash, I was curious if we could make something along the lines of pumpkin pancakes out of them.

I researched pumpkin pie recipes and used this one as a basic guide. I omitted the spices because the soup already had plenty going on, so I used the recipe mostly to have an idea of proportions.

Because the soup was a bit thinner than a puree, I started with just 1 cup of milk (the recipe calls for 1 1/2 cups). I wound up adding a bit of that back in as the pancakes initially came out too thick. I would say I used something just shy of the 1 1/2 cups. For liquids, I also used 1 egg and 2 tablespoons of vegetable oil.

Other than the spices, I used the same amounts of dry ingredients as the recipe: 2 cups flour, 3 tablespoons dark brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda.

I mixed the dry ingredients together and the liquids together and then slowly added the dry to the liquids.

As I mentioned, the first few pancakes were too thick and I had to add more milk, but after a few adjustments, they started coming out just about right.

The pancakes were a success! They were reminiscent of pumpkin pancakes and the smoky flavor was subtle. We made some maple cured bacon along side and had a rather nice brunch.


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