Sweet Potato Rye Pancakes with Blueberry Honey Sauce
Cook Time: 15 minutes
Prep Time: 15 minutes
Total Time: 30 minutes
Recipe Category: Breakfast
Servings: 3
Description:
These dark, moist, and slightly spicy pancakes are a delightful twist on traditional pancakes. With the richness of sweet potatoes and a hint of warm spices, they are the perfect way to start the day. The addition of the homemade blueberry honey sauce adds a touch of sweetness and depth, making each bite a little bit of heaven. The pancakes have an intriguing combination of flavors from rye and sweet potato, and their hearty texture makes them an excellent choice for a nourishing breakfast. Whether you’re serving them with fresh blueberry sauce or glazed cooked apples, they are sure to be a hit.
Ingredients
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 3/4 cup |
| Salt | 1/4 tsp |
| Cream of tartar | 1 tsp |
| Baking soda | 1/4 tsp |
| Ground cardamom | 1/2 tsp |
| Ground cinnamon | 1/2 tsp |
| Egg | 1 large |
| Buttermilk baking mix | 1/2 cup |
| Water | 1/4 cup |
| Mashed sweet potatoes | 1 cup |
| Sorghum syrup | 2 1/2 tbsp |
| Fresh blueberries | 2/3 cup |
| Lemon juice | 1/2 tbsp |
| Honey | 1/4 cup |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 396.3 kcal |
| Fat | 4.2 g |
| Saturated Fat | 1.1 g |
| Cholesterol | 70.6 mg |
| Sodium | 525.2 mg |
| Carbohydrates | 85.8 g |
| Fiber | 8.6 g |
| Sugar | 32.5 g |
| Protein | 9.5 g |
Instructions
-
Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, salt, cream of tartar, baking soda, ground cardamom, and ground cinnamon. This blend of spices and dry ingredients creates the base for the pancakes, offering a deep, aromatic flavor. -
Prepare the Wet Ingredients:
In a separate bowl, lightly beat the egg. Add the mashed sweet potatoes and sorghum syrup, and whisk them together until well combined. The sweet potatoes bring moisture and a natural sweetness to the batter, while the sorghum adds a touch of earthy richness. -
Combine the Mixtures:
Pour the wet mixture into the dry ingredients, stirring gently to combine. Add the reconstituted buttermilk, stirring until the batter reaches a smooth consistency. If the batter seems too thick, feel free to add a little more buttermilk until you achieve the desired texture. The pancake batter should be thick but pourable. -
Preheat the Griddle:
Lightly spray a griddle or large non-stick skillet with cooking spray. Preheat the griddle over medium heat to ensure the pancakes cook evenly. You want the griddle to be hot enough so the pancakes cook quickly without burning. -
Make the Blueberry Honey Sauce:
In a small saucepan, combine the fresh blueberries, lemon juice, and honey. Set the pan over medium heat and bring the mixture to a gentle boil. Once the blueberries begin to break down and release their juices, reduce the heat to a simmer. Let it simmer for 2 to 3 minutes, until the sauce thickens slightly. Remove the saucepan from the heat and set it aside to cool slightly. -
Cook the Pancakes:
Pour 1/4 cup of batter onto the preheated griddle for each pancake. Cook the pancakes for about 45 seconds or until small bubbles form on the surface. Check frequently to prevent over-browning. Flip the pancakes carefully and cook for another minute or so, until golden brown on both sides. -
Serve:
Stack the pancakes on a plate and drizzle with the blueberry honey sauce. For an extra indulgent treat, serve with glazed cooked apples on the side.
These Sweet Potato Rye Pancakes with Blueberry Honey Sauce are perfect for a cozy morning breakfast or a weekend brunch. The blend of rye, sweet potatoes, and warm spices offers a unique and satisfying flavor, while the blueberry honey sauce brings a refreshing sweetness that complements the richness of the pancakes. Whether you’re enjoying them with a cup of coffee or as part of a larger breakfast spread, these pancakes are sure to impress.
Enjoy your homemade, healthy breakfast!
