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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

This delightful recipe is easy to follow and perfect for any occasion.

Course: Breakfast, Others

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

    Cup of Yum
  1. In a large bowl whisk together the flours, sugar, baking powder, rosemary, spices and salt; set aside.
  2. In a separate bowl whisk together milk, yogurt, sweet potatoes, melted butter, and eggs.
  3. Fold mixture into dry ingredients, don't over mix here!
  4. Generously grease a large skillet and place over medium heat, once hot pour in about 1/4 cup batter for each pancake.
  5. Cook pancakes about 3 minutes per side. Serve with brown butter maple bourbon sauce.
For the Brown Butter Maple Bourbon Sauce:
  1. 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.
  2. Stir in the maple syrup, bourbon, cinnamon, and vanilla. Pour over warm pancakes.