Sweet Potato Pancakes with Balsamic Maple Mushrooms

40 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 3sweet potatoes
• 1 cupnon-fat milk
• 1egg
• 44.4 mlvegetable oil
• 1 cupwhole wheat flour
• 9.9 mlbaking powder
• 1.2 mlsalt
• cooking spray
• 1 lbcremini or button mushrooms
• ⅓ cupmaple syrup
• 14.8 mlbalsamic vinegar

How to cook it

1. Place the 3 sweet potatoes in the microwave and cook on high for 8 to 10 minutes until completely tender when pierced with a fork, then let rest for 5 minutes until cool enough to handle.
2. Peel the sweet potatoes, transfer the flesh to a large bowl, and mash with an electric mixer on medium speed for 1 to 2 minutes until completely smooth.
3. Beat the egg in a small bowl, then add the beaten egg, 1 cup non-fat milk, and 2 tablespoons vegetable oil to the sweet potato puree and beat on medium speed for 1 minute until thoroughly blended.
4. Sift 1 cup whole wheat flour, 2 teaspoons baking powder, and ¼ teaspoon salt together, then add to the bowl and stir on low speed for 30 seconds to 1 minute just until combined into a uniform batter.
5. Preheat a nonstick skillet or griddle over medium heat for 2 to 3 minutes, then mist the surface evenly with cooking spray.
6. Pour ¼-cup portions of batter onto the hot griddle and cook for 3 to 4 minutes until bubbles burst and the tops look matte; flip and cook for 2 to 3 minutes more until golden brown and the pancake centers reach an internal temperature of 160°F (71°C). Repeat with the remaining batter.
7. In a separate skillet, heat 1 tablespoon vegetable oil over medium heat for 1 minute.
8. Quarter the 1 lb cremini or button mushrooms, add them to the skillet, and cook, stirring occasionally, for 5 to 7 minutes until their moisture releases and they begin to brown.
9. Stir in ⅓ cup maple syrup and 1 tablespoon balsamic vinegar, reduce the heat slightly, and simmer gently for 3 to 5 minutes until the sauce thickens and glazes the mushrooms.
10. Arrange stacks of two or three pancakes on plates, layer and top with the glazed balsamic maple mushrooms, and serve warm.

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