Recipe
Sweet Potato Pancakes: Breakfast-Brunch
Servings: 8
Prep time:20 minutes
Ingredients:
2 1/2 cups All purpose flour
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2 teaspoons pumpkin pie spice
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4 1/2 teaspoons baking powder
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1/4 teaspoon salt
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2 cups fat free milk
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1/2 cup packed dark brown sugar
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2 tablespoon vegetable oil
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2 teaspoon vanilla extract
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4 large eggs separated
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2: 16 oz cans cups mashed sweet potatoes (1 1/2 Cups)
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1/2 cup chopped pecans divided into 1/4 cup portions
Step 1:
Lightly spoon flour into dry measuring cups, level with a knife. Combine flour, baking powder Pumpkin-pie spice and salt in a large bowl.
Step 2:
Lightly beat the egg yolks. Combine egg yolks, milk, sugar, oil and vanilla. Add to the flour mixture. Stir until smooth.
Step 3:
Stir in sweet potatoes and ¼ cup of the pecans. Beat egg whites until stiff and fold into batter.
Step 4:
Heat non-stick griddle to 350-375. Melt some butter and brush in swirling pattern on the griddle. (This creates an interesting pattern on the pancakes.) Pour about ¼ cup batter onto the buttered areas of the griddle. Turn pancakes when tops are covered with bubbles and edges look cooked.
Step 5:
Sprinkle pancakes with the remaining pecans. Serve with orange slices to garnish. 3 pancakes per serving
Quick Snap Shot
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Prezzo per notte
$180 - $289
, - Recensioni 48
- Camere 8
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