Sweet Potato Raspberry Pancakes With Sorghum And Whipped
Description
This International breakfast features Unsalted butter, Flour, Salt, Baking powder, Buttermilk. It delivers smooth, comforting richness, sweet, indulgent flavor. Perfect for a leisurely weekend morning or a quick weekday start. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Whipped cream Preheat griddle to 350 degrees F (177&# 194;°C).
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In a small saucepan, melt butter and remove from heat.
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In a large bowl, combine all dry ingredients.
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Make a well in center of dry ingredients and slowly add eggs followed by milk.
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Add melted butter and fold in sweet potato and raspberry purees.
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Make sure not to over mix.
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Mix just until combined.
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Small lumps may be present.
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Grease grill with oil or shortening.
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Laddle batter on
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grill and
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allow to
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cook until sides of cake start to dry and surface has large creator like wholes throughout.
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Flip pancake and cook until golden brown on other side.
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Remove to platter and drizzle with sorghum.
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Sprinkle with powdered sugar and serve with whipped cream.
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CHEF DU JOUR MARVIN WOODS SHOW
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 521.3kcal
- % Daily Value *
- Total Fat 13.4g21%
- Saturated Fat 7.1g36%
- Cholesterol 118.6mg40%
- Sodium 5481.5mg229%
- Total Carbohydrate 85.1g29%
- Dietary Fiber 4.3g18%
- Sugars 10.1g
- Protein 15.2g31%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
baking, berries, breakfast, butter, buttermilk, eggs, flour, grilling, international, pancakes, potato, potatoes, powder, powdered, puree, raspberries, raspberry, salt, sorghum, sugar