1/2 pound sweet potatoes, peeled and cut into 1 inch cubes
1 tablespoon kosher salt
1 1/2 cup pancake mix
½ teaspoon ground nutmeg
1/2 teaspoon cumin
1/2 cup chopped chives
1 1/4 cups milk
3 packets (3 T) butter, melted
1 bunch sage
1 stick butter
1/2 teaspoon kosher salt
Bring a large pot of water to a boil.
Add salt and sweet potatoes. Cook until sweet potatoes pierce easily with a fork. Drain. Mash until smooth.
Add egg, milk and melted butter. Mix until combined. Add chives and stir. Stir in cumin, nutmeg, salt, pepper and pancake mix. Carefully stir until smooth, small lumps are ok. If batter is a bit thick, then add 1 tablespoon of water at a time.
In a cast iron, on medium heat, add a 2 packet of butter. When melted pour the ¼ cup batter onto pan. Flip after 1 to 3 minutes. Keep warm in a low oven until ready to serve.
In a small skillet, add butter. Melt until it becomes foamy and brown. Add sage leaves and let cook for 30 seconds. Remove sage to a paper towel lined plate. Pour brown butter over stack of pancakes, top with fried sage and sprinkle with salt.