Sweet Potato Rye Pancakes With Blueberry Honey Sauce Recipes

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.

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 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.