The Papineaus and Shieldses (the farmers and chefs behind Smyth and The Loyalist, in Chicago) top these pancakes with maple syrup and Chile-Garlic Topping (recipe available on, but plain butter and syrup is just fine! Friendly warning: These pancakes involve a little bit of prep the night before.

Source: Midwest Living


Recipe Summary

25 mins
8 hrs 45 mins
24 pancakes


Ingredient Checklist


Instructions Checklist
  • The night before making the pancakes: In a small saucepan, heat 1/2 cup of the buttermilk until just warm (120° to 130°). In a small bowl, whisk warm buttermilk, 1/2 cup flour and the yeast. Cover and let stand overnight.

  • Up to 3 days before making the pancakes: Preheat oven to 425°. Prick sweet potato with a fork. Roast sweet potato 40 to 60 minutes or until tender. Scrape pulp out of skin and mash until smooth. Measure 1 cup of the mashed sweet potato; discard any extra or reserve for another use.

  • In a medium bowl, combine the remaining 1 1/2 cups flour, the baking powder, baking soda and salt. In a large bowl, whisk together eggs, the remaining 2 cups buttermilk, the maple syrup, butter, the yeast mixture and the 1 cup mashed sweet potato. Fold in dry ingredients. Mix until just combined. Add additional flour, if needed (the mixture should be loose but not thin). Do not overmix the batter. Let batter rest 5 minutes.

  • Use a 1/4-cup measuring cup to pour the batter onto a hot, buttered griddle or skillet. Cook over medium heat until golden brown, 2 to 4 minutes on each side; turn over when surfaces are bubbly and edges are slightly dry. Serve warm with Chile-Garlic Topping (also on or butter and syrup.


Or omit this step and the yeast, and add all of the buttermilk and flour to the batter in step 4.

Nutrition Facts

343 calories; fat 9g; cholesterol 84mg; saturated fat 5g; carbohydrates 54g; mono fat 2g; poly fat 1g; insoluble fiber 3g; sugars 15g; protein 11g; vitamin a 5634.2IU; vitamin c 1.9mg; thiamin 0.5mg; riboflavin 0.5mg; niacin equivalents 3.2mg; vitamin b6 0.1mg; folate 115.8mcg; vitamin b12 0.2mcg; sodium 637mg; potassium 236mg; calcium 213mg; iron 2.6mg.