Ingrédients pour Sweet Potato Rye Pancakes With Blueberry Honey Sauce
- Rye Flour
- All Purpose Flour
- Unsweetened Cocoa Powder
- 1 teaspoon salt
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- Ground Cardamom
- Ground Cinnamon
- 1 large egg
- Buttermilk Baking Mix
- Water
- 1 cup mashed cooked sweet potato
- Sorghum
- Fresh Blueberries
- 1 tablespoon lemon juice
- ¼ cup honey
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Comment préparer Sweet Potato Rye Pancakes With Blueberry Honey Sauce
- In a large bowl, whisk together 1 ½ cups rye flour, ½ cup all-purpose flour, ¼ cup unsweetened cocoa powder, 1 teaspoon salt, 1 teaspoon cream of tartar, 1 teaspoon baking soda, ½ teaspoon ground cardamom, and ½ teaspoon ground cinnamon.
- In a separate bowl, lightly beat 1 large egg.
- Add 1 cup mashed cooked sweet potato and ¼ cup sorghum syrup to the beaten egg.
- Gently fold the wet ingredients (egg mixture) into the dry ingredients (flour mixture).
- Add ½ cup reconstituted buttermilk (or ½ cup buttermilk + 1 ½ tsp lemon juice + 1/2 cup milk), stirring until just combined. Add more buttermilk, 1 tablespoon at a time, if needed to reach desired consistency.
- Lightly spray a griddle or large skillet with non-stick cooking spray and preheat over medium heat.
- In a small saucepan, combine 1 cup fresh or frozen blueberries, 1 tablespoon lemon juice, and ¼ cup honey.
- Bring the blueberry mixture to a simmer over medium heat. Reduce heat and simmer for 2-3 minutes, or until blueberries have softened and sauce has thickened slightly.
- Remove blueberry sauce from heat and set aside.
- Pour ¼ cup of batter onto the preheated griddle for each pancake.
- Cook for 45 seconds to 1 minute per side, or until golden brown and cooked through. Flip when bubbles begin to appear on the surface.
- Serve pancakes immediately, topped with the warm blueberry honey sauce.
Informations nutritionnelles (Approximatif par portion)
Sodium
21 g
Sucre
129g
Matières grasses
5g
Glucides
28g
