Sweet Potato Pancakes

Ingredients

• 3/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon grated nutmeg
• 3/4 cup whole milk
• 1/4 cup plus 1 teaspoon canola oil
• 1 egg
• 1/2 tablespoon sugar
• 1/2 tablespoon vanilla extract
• 1 1/4 cups peeled and shredded sweet potato
• Butter
• Maple Syrup

Directions

1. Add the flour, salt, baking powder, and nutmeg to a large bowl, then whisk so everything is evenly mixed.
2. In another large bowl, whisk the milk with 1/4 cup of the oil. Add the egg, sugar, and vanilla extract, then whisk it all well.
3. Tip the flour mixture over the milk mixture, and stir with the whisk only until the batter comes together, about 50 strokes. You should still see some lumps, which is exactly where you want to be.
4. Set a non-stick skillet over medium-high heat and add 1 teaspoon of the oil. Slide in the shredded sweet potatoes and cook them, stirring often, until they soften and take on a little color, about 3 minutes. Move them aside for a minute, then fold them into the batter.
5. Adjust the non-stick skillet to medium. Ladle about 1/3 cup of the batter onto the skillet. Let it cook until bubbles appear across the top, about 3 to 4 minutes. Flip the pancake; the second side needs 2 minutes, or enough time to become golden brown. Bring them to the table with butter and a little maple syrup.