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"Top Chef" alum Eric Adjepong whips up a fun and easy seasonal take on pancakes using two common Thanksgiving leftovers: sweet potatoes and cranberry sauce.

For another original take on pancakes, check out these Pegan (Paleo Vegan) Chai Pancakes with Coconut Whipped Cream.


For the Cranberry Compote:
  • 12 ounces cranberry sauce
  • 1 tablespoon lemon zest
  • 2 tablespoons orange-flavored liqueur
  • 1-inch knob ginger, grated
  • ¾ cup agave
For the Sweet Potato Pancakes:
  • 2 cups all-purpose flour
  • 5 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon baking soda
  • ¾ teaspoon ground nutmeg
  • ¾ teaspoon salt
  • 2 cups milk
  • 1 egg
  • 2 tablespoons salted butter, melted, plus more for greasing
  • 1 cup mashed baked sweet potato
  • Mint leaves, for garnish


Serves: 2


For the cranberry compote, whisk together all the ingredients in a medium bowl. If the compote is too loose, cook over medium-low heat, stirring frequently, until desired consistency is reached. Set aside. 

For the sweet potato pancakes, sift and then whisk together in a large bowl the flour, sugar, baking powder, cinnamon, baking soda, nutmeg and salt. 

In another large bowl, whisk together the milk, egg and melted butter. Stir in the sweet potato, then add the sweet potato mixture to the bowl of dry ingredients. Combine well, but don't overmix. The batter should be slightly lumpy.  

Heat a large skillet over medium heat. Add enough butter to thinly cover the pan. Using a paper towel, carefully coat and buff the pan with the butter. Form pancakes with the batter, 1/3 cup for each one. Cook pancakes, flipping once, until done and slightly browned on each side. Repeat with the remaining batter. 

Stack pancakes on plates, then top with compote, garnish with mint leaves and enjoy!