Veggie Rye Pancakes With Sweet Potato Sauce Recipes

SWEET POTATO PANCAKES WITH CARAMEL SAUCE

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.

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 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.

VEGETABLE PANCAKES

Steps:

• In a bowl, combine all of the vegetables. Stir in eggs; mix well. Combine dry ingredients; add to vegetables. , Drop batter by 1/4 cupfuls onto a hot well-greased skillet. Spread into 4-in. circles. Cook until brown on each side.