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The Saint Charles Inn

Recipe

Gaslight Inn's Sweet Potato Griddle Cakes with Rum Butter Drizzle: Breakfast-Brunch

Servings: 0

Step 1:

1 cup mashed cooked sweet potatoes<br> 2 cups all purpose flour<br> 1 egg well beaten<br> 1 ½ cup buttermilk<br> ¼ cup dark molasses<br> ¼ cup melted butter<br> 2 tablespoons packed light brown sugar <br> 1 teaspoon vanilla<br> 1 teaspoon baking powder<br> 1 teaspoon baking soda<br> 1 teaspoon salt<br> ½ teaspoon ground ginger<br> ½ teaspoon salt<br>

Step 2:

Sift dry ingredients together. In a separate bowl mix wet ingredients. Combine into one bowl slowly. Add a bit more buttermilk or water if batter seems too thick, as sweet potatoes can vary in consistency! <br><br>Drop about ½ cup of batter onto a medium-hot buttered griddle. Flip when bubbles appear around the cakes and the edges begin to pull away from the pan.<br><br> Keep warm in a 200 degree oven as needed. Makes 10-12 home-size cakes.

Step 3:

<b>Rum Butter Drizzle</b><br> 1/4 cup Butter<br> 3/4 cup Brown sugar<br> 1/2 cup Cream<br> 4 tablespoons Rum<br><br>

Step 4:

Melt butter and add brown sugar and cream. Boil rapidly 8 to 10 minutes then add rum. Remove from heat. Drizzle over pancakes while warm.

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