We learned an important lesson in the Ringer household this week.
And that lesson is that when you’re washing dishes, if you knock your biggest glass bowl off the edge of your rolling cart, the bowl will shatter into thousands of tiny pieces, taking small chunks out of your beautiful, brand new apartment floor, and turning the entire room into a foot death trap.
And then you will spend the hours before you go to bed carefully picking up every chunk of glass, only making yourself bleed once, and then going over every square inch of the room with a dust buster until the dust buster battery dies.
And when the morning comes, you will spend hours going over the entire room again, dust busting and mopping and dust busting and mopping. And then you’ll discover that the downfall of having all your pots and pans on open shelving on your rolling cart means that there are shards of glass in every single pot, pan, lid, and mixing bowl you own. And then you will spend another hour washing each of those dishes and dust busting the cart shelves.
And even after all that, you’ll still see tiny shards of glass on the floor as you watch television with your feet safely tucked up on the glass-free couch.
We’ve been on a sweet potato kick lately that started with these sweet potato blueberry muffins. And then became these sweet potato buttermilk pancakes. We ate sweet potato “burgers” last night. We’re having sweet potato fries with our dinner tonight. And I may have smeared some sweet potato puree on some bread yesterday, topped it with a few drops of honey and a dash of cinnamon, and called it lunch. Our skin should turn orange any day now.
These sweet potato buttermilk pancakes are pretty wholesome, crazy delicious, and wonderfully wintery. Or Autumnal. But since it’s the end of January, let’s go with calling them wintery. They are spiced with cinnamon and a hint of nutmeg, which will make you want to curl up next to a fire and eat your pancakes with a warm cup of coffee while watching the snow fall. Or, in my case, overlooking a gloriously sunny, unseasonably warm Portland afternoon. Either way, they are delish. And best served drowning in a pool of maple syrup.
- 1¾ cups old fashioned oats
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 cup buttermilk
- 2 tablespoons plain non-fat Greek yogurt
- 2 eggs
- 1 cup cooked, mashed sweet potato
- 2 tablespoons maple syrup
- Use a food processor or blender to grind the oats into a fine flour.
- Combine the flour, baking powder, salt, cinnamon, and nutmeg in a bowl.
- In another bowl, stir together the buttermilk, yogurt, eggs, sweet potato, and maple syrup.
- Stir the wet ingredients into the dry until just combined.
- Spray and heat a skillet or pan over medium heat. Use a ¼ cup measuring cup to drop batter onto the skillet. Bake 4-5 minutes on each side, or until nicely browned.
- Serve with pure maple syrup.