Whole Wheat Rosemary Sweet Potato Pancakes with Brown Butter Maple Bourbon Sauce
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Whole Wheat Rosemary Sweet Potato Pancakes with Brown Butter Maple Bourbon Sauce
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/4 cup brown sugar
- 3 1/2 teaspoons baking powder
- 1 1/2 tablespoons rosemary fresh, chopped
- 1 1/2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 teaspoon nutmeg
- 1/4 teaspoon cloves ground
- 3/4 teaspoon salt
- 1 cup milk whole
- 1 cup Greek yogurt full-fat
- 2/3 cup sweet potato pureed, fresh or canned
- 4 tablespoons butter melted
- 2 egg large
For the Brown Butter Maple Bourbon Sauce:
- 6 tablespoons salted butter may use unsalted if preferred
- 1 cup maple syrup
- 1 - 2 tablespoons bourbon start with a little and add more to taste
- Pinch cinnamon
- 1 teaspoon vanilla
Instructions
- In a large bowl whisk together the flours, sugar, baking powder, rosemary, spices and salt; set aside.
- In a separate bowl whisk together milk, yogurt, sweet potatoes, melted butter, and eggs.
- Fold mixture into dry ingredients, don't over mix here!
- Generously grease a large skillet and place over medium heat, once hot pour in about 1/4 cup batter for each pancake.
- Cook pancakes about 3 minutes per side. Serve with brown butter maple bourbon sauce.
For the Brown Butter Maple Bourbon Sauce:
- Place butter in a small saucepan over medium-low heat. Cook until butter has melted and has begun to brown. The second you see the butter turning a deep amber, pull it from the heat.
- Stir in the maple syrup, bourbon, cinnamon, and vanilla. Pour over warm pancakes.
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