1 (8-ounce) sweet potato, peeled and quartered
3 ounces maple syrup
5 ounces bread flour
5 ounces cake flour
4 ounces granulated sugar
2 ounces light brown sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
11 ounces whole milk
4 large eggs, separated
2 ounces unsalted butter, melted
1 tablespoon vanilla extract
4 ounces unsalted butter
6 ounces light brown sugar
Zest and juice of 1 lemon
Zest and juice of 1 lime
Zest and juice of 1 orange
2 ounces (1/4 cup) dark rum
After the potatoes are roasted mash them with a fork only. This allows there to be pieces of sweet potato in the pancakes. It gives them a nice texture and even better flavor with the other spices in the pancake batter.
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