Sweet Potato Pancakes with Caramel Sauce |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 7 |
|
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. Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 tablespoons packed brown sugar |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon ground allspice |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 egg |
1-3/4 cups 2% milk |
1/2 cup canned sweet potatoes, mashed |
2 tablespoons butter, melted |
1 jar (12 ounces) hot caramel ice cream topping, warmed |
3/4 cup coarsely chopped unsalted cashews, toasted |
whipped butter, optional |
Directions:
1. 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.
2. 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.
3. Drizzle with caramel topping; sprinkle with nuts. Serve with whipped butter if desired. Yield: 7 servings.
|
|