Sweet potato raspberry pancakes with sorghum and whipped
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Unsalted butter |
| 1½ | cup | Flour |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Baking powder |
| 1 | cup | Buttermilk |
| 2 | Eggs | |
| ½ | cup | Sweet potato puree |
| ¼ | cup | Raspberry puree |
| 1 | pint | Raspberries |
| 4 | ounces | Sorghum |
| 1 | tablespoon | Powdered sugar |
| Whipped cream | ||
Directions
Preheat griddle to 350 degrees F. In a small saucepan, melt butter and remove from heat. In a large bowl, combine all dry ingredients. Make a well in center of dry ingredients and slowly add eggs followed by milk. Add melted butter and fold in sweet potato and raspberry purees. Make sure not to over mix. Mix just until combined. Small lumps may be present.
Grease grill with oil or shortening. Laddle batter on grill and allow to cook until sides of cake start to dry and surface has large creator like wholes throughout. Flip pancake and cook until golden brown on other side. Remove to platter and drizzle with sorghum.
Sprinkle with powdered sugar and serve with whipped cream.
CHEF DU JOUR MARVIN WOODS SHOW #DJ9261