Veggie Rye Pancakes With Sweet Potato Sauce Recipes
SWEET POTATO PANCAKES
This is an alternative to the traditional potato pancake. Sweet potato pancakes, exotically spiced with cinnamon, curry powder and cumin. Great for Thanksgiving.
Provided by Eric
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 15
Number Of Ingredients 10
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.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 10.8 g, Cholesterol 25.5 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 53.8 mg, Sugar 2.6 g
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.
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.
VEGGIE RYE PANCAKES WITH SWEET POTATO SAUCE
Make and share this Veggie Rye Pancakes With Sweet Potato Sauce recipe from Food.com.
Provided by Malriah
Categories Yam/Sweet Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 236.3, Fat 4.6, SaturatedFat 2.7, Cholesterol 11.9, Sodium 262.8, Carbohydrate 46.6, Fiber 4.8, Sugar 14.7, Protein 4.8
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