This has been a week of solemn reflection. As I find some balance with the unsettling news of the passing of my uncle I am left desiring the company of love. What better place to seek it than in the arms of my family? I drove to my grandparents’ house, masked with a task to deliver some freshly baked banana nut bread and cookies and then hit the road for a longer road trip out to my parents’. While driving I contemplated how a passing, although traumatic can re-focus you on the good. The unimportance of things we get so tangled in just fall to the wayside. The clouds clear as if washed away by tears.
As I sit across the table from my brother, both of us tip-tap-typing on our projects, I’m overwhelmed with such a “home sweet home” feeling. I am grateful for my village. With family I also think of comforting meals. Plates of pancakes passed ’round the table and mini-hand and fork battles for mom’s thick cut bacon.
This post is dedicated to my uncle. He was a kind man that considered others in such a unique way. His presence enveloped you in a non-demanding but charming sort of way. This recipe is uncomplicated, warm, and welcoming like you. May you rest in power and love.
- Sweet Potato (1/2 cup, pureed)
- Flour (1 cup)
- Brown Sugar (2 tablespoons)
- Kosher Salt ( 1/2 teaspoon)
- Baking Powder ( 1 teaspoon)
- Cinnamon (1 teaspoon)
- Nutmeg (1/2 teaspoon)
- Vanilla Yogurt (1 tablespoon)
- Milk (1/2 cup) – add more milk for thinner batter
- Egg (1)
- English Toffee Bits – for topping
- In medium mixing bowl mix pureed sweet potato, flour, salt, baking powder, brown sugar, cinnamon, nutmeg, vanilla yogurt, milk and egg.
- Heat a medium to large non stick skillet with oil/butter.
- Pour batter in desired pancake size and cook for 2- 3 minutes per side.
- When pancakes are finished top with toffee bits, whipped cream and syrup.