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 carmelized. Once onions have carmelized, 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, unitl the bottom is brown, about 2 or 3 minutes on each side. Serve with sweet potato sauce.
SWEET POTATO PANCAKES WITH CARAMEL SAUCE
Another email recipe from Taste of Home that sounds like a great way to use up left overs. Here's what they said: "Sometimes sweet potatoes end up as leftovers, but they go well in pancake batter. Topped with caramel sauce, butter and toasted cashews. Don't have leftovers? Use canned sweet potatoes"
Provided by Bonnie G 2
Categories Breakfast
Time 30m
Yield 7 Pancakes, 7 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first eight ingredients.
- In another bowl, whisk the egg, milk, sweet potatoes and melted butter.
- Stir into dry ingredients just until moistened.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top.
- Cook until the second side is golden brown.
- Drizzle with caramel topping; sprinkle with nuts.
- Serve with whipped butter if desired.
RYE PANCAKES
Make and share this Rye Pancakes recipe from Food.com.
Provided by Konnie
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl, sift together the two flours with the baking powder and salt.
- In a separate bowl, stir together milk, egg and shortening until well combined.
- Add wet ingredients to dry ingredients and stir until well mixed.
- Heat a skillet or large frying pan to medium-high heat. Spray with a generous coating of cooking spray.
- Dollop batter in 1/3 cup portions to make pancakes. Cook until bubbles appear on uncooked side and edges start to look dry. Flip and cook other side until golden brown.
Nutrition Facts : Calories 232.8, Fat 7.2, SaturatedFat 2.6, Cholesterol 55, Sodium 359.5, Carbohydrate 34.9, Fiber 3.4, Sugar 0.4, Protein 8
SWEET POTATO PANCAKES WITH CARAMEL SAUCE
Sometimes sweet potatoes end up as leftovers. It happens, but by happy chance, they go well in pancake batter and love to dance on a hot griddle. Topped with caramel sauce, butter and toasted cashews, they look nothing like yesterday's forgotten dish. Don't have leftovers? Use canned sweet potatoes. -Sheryl Little, Sherwood, Arkansas
Provided by Taste of Home
Time 35m
Yield 7 servings.
Number Of Ingredients 15
Steps:
- In a small bowl, combine the first eight ingredients. In another bowl, whisk the egg, milk, sweet potatoes and melted butter. Stir into dry ingredients just until moistened., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown., Drizzle with caramel topping; sprinkle with nuts. Serve with whipped butter if desired.
Nutrition Facts : Calories 432 calories, Fat 12g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 583mg sodium, Carbohydrate 73g carbohydrate (10g sugars, Fiber 2g fiber), Protein 10g protein.
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