Every year for Thanksgiving I make Sweet Potato casserole sweetened with maple syrup and a pecan brown sugar topping. Given the chance, I also make homemade cranberry sauce with orange juice and zest. This year was no different and after most of the leftovers had been eaten for lunch the next day, there were still a few scoops left. While I was laying in bed this morning, I was thinking about how I wanted pancakes for breakfast and the idea for this recipe popped into my head.
Leftover Maple-Pecan Sweet Potato Casserole Pancakes
makes 3 large pancakes
(or any ol' smashed sweet taters)
1 cup flour
2 tbsp melted butter
1/2 tbsp baking soda
1 cup buttermilk
2 tbsp maple syrup
Mix dry and wet ingredients separately and then mix together. Poor 1/4-1/2 cup batter into pan. When bubbles start appearing in the center of the pancake and the edges look cook, it's ready to flip....be patient or you'll make a mess!
Heat up (or not) leftover cranberry sauce and plop on top of your stack of flapjacks. Top with extra syrup if you like.
Homemade cranberry sauce is easy and quick to make...
1 bag fresh cranberries
1 tbsp orange zest
1 cup orange juice
1/3 cup brown sugar
This year, I added a shot of rum and a few chopped-up cubes of crystallized ginger I had lying around the kitchen.
Bring OJ and sugar to boil in a medium saucepan. Stir until the sugar dissolves. Add the cranberries (and ginger and rum) to the pan. Return to a boil. Reduce heat and simmer on the stove for about 10 minutes-20 minutes. Cranberries will pop! It's super-cool. Stir in the orange zest and take off of the heat. I enjoy it warm, but many like it cold.