Sweet Potato Rye Pancakes With Blueberry Honey Sauce Food

LOUISIANA SWEET POTATO PANCAKES

Steps:

• Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
• In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
• Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

SWEET-POTATO PANCAKES WITH HONEY-CINNAMON BUTTER

Steps:

• 1. Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use.
• 2. In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).
• 3. Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with the honey-cinnamon butter and a little maple syrup.

SWEET POTATO PANCAKES

Steps:

• Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
• Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.

SWEET POTATO RYE PANCAKES WITH BLUEBERRY HONEY SAUCE

Steps:

• In a large bowl, combine the flours, cocoa powder, salt, cream of tartar, baking soda, cardamon and cinnamon.
• In another bowl lightly beat egg; add mashed sweet potatoes and sorghum syrup.
• Add egg mixture to flour mixture; add 1/2 cup reconstituted buttermilk, stir until blended.
• If batter is to thick, add additional reconstituted buttermilk until desired consistency.
• Spray griddle with non-stick cooking spray and preheat over medium heat.
• In small saucepan, over medium heat, add blueberries, lemon juice and honey.
• Bring to slow bowl, reduce heat and simmer 2 to 3 minutes.
• Remove from heat.
• Pour 1/4 cup of batter per pancake onto preheated griddle.
• Cook over medium heat until small bubbles appear on top, approximately 45 seconds, check frequently to prevent over browning.
• Turn pancakes and cook until cooked and lightly brown on bottom.
• Serve pancakes topped with blueberry sauce.

VEGGIE RYE PANCAKES WITH SWEET POTATO SAUCE

Steps:

• --Sauce--.
• Place all sauce ingredients in a large saucepan.
• Cook over medium/high heat until sweet potatoes have fallen apart and resemble baby food.
• Stir until smooth and set aside;If you would like, you can use a wand blender for this step.
• --pancakes--.
• Place butter, onion and balsamic vinegar in a large skillet.
• Cook over medium heat until onions start to turn a very dark brown, about 6-10 minutes because you want them caramelized.
• Once onions have caramelized, remove them from the heat and dice.
• In a large bowl, mix all of the dry ingredients together.
• In another bowl, mix the wet ingredients and veggies together.
• Add the wet ingredients to the dry ingredients.
• Using a measuring cup, pour batter by the 1/2 cup full onto a hot griddle.
• Cook until the bottom is brown, then flip it over.
• Cook, again, until the bottom is brown, about 2 or 3 minutes on each side.
• Serve with sweet potato sauce.