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    You are in: Home / Recipes / Sweet Potato Rye Pancakes With Blueberry Honey Sauce Recipe
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    Sweet Potato Rye Pancakes With Blueberry Honey Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    PaulaG's Note:

    Dark, moist, slightly spicy pancakes. No one would ever guess the ingredients list. I served these with fresh blueberry/honey sauce. Probably would be wonderful served with glazed, cooked apples.

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    Units: US | Metric

    Blueberry Honey Sauce


    1. 1
      In a large bowl, combine the flours, cocoa powder, salt, cream of tartar, baking soda, cardamon and cinnamon.
    2. 2
      In another bowl lightly beat egg; add mashed sweet potatoes and sorghum syrup.
    3. 3
      Add egg mixture to flour mixture; add 1/2 cup reconstituted buttermilk, stir until blended.
    4. 4
      If batter is to thick, add additional reconstituted buttermilk until desired consistency.
    5. 5
      Spray griddle with non-stick cooking spray and preheat over medium heat.
    6. 6
      In small saucepan, over medium heat, add blueberries, lemon juice and honey.
    7. 7
      Bring to slow bowl, reduce heat and simmer 2 to 3 minutes.
    8. 8
      Remove from heat.
    9. 9
      Pour 1/4 cup of batter per pancake onto preheated griddle.
    10. 10
      Cook over medium heat until small bubbles appear on top, approximately 45 seconds, check frequently to prevent over browning.
    11. 11
      Turn pancakes and cook until cooked and lightly brown on bottom.
    12. 12
      Serve pancakes topped with blueberry sauce.

    Ratings & Reviews:

    • on July 15, 2009


      Had these uniquely enjoyable pancakes the other day, & right off, I have to say, this recipe is definitely a keeper! The multiple flavors are really nice! One change I did make was to mash up a generous half cup of blueberries & added that to the prepared blueberry & honey sauce! Thanks so much for sharing this unusual recipe! [Tagged, made & reviewed as part of my theme Yam It Up! in the current Comfort Cafe]

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 10, 2004


      We must be very small This recipe made too much for DH and myself for breakfast one morning...well, except the bluberry honey sauce, so DH encouraged me to refrigerate the unused batter for the following morning. I usually don't care for the results of left over pancake batter, but was pleasantly surprised at how well this cooked up the 2nd morning. It did take me a little adjusting to find just the right temperature (and time) to cook these at without having them be doughy in the center. We'll definitely be having these again; in fact, I just bought another container of fresh blueberries, which I will be making into more sauce for these pancakes and a batch of blueberry muffins.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 21, 2004


      Very good. I enjoyed these unusual pancakes. They were moist and have a very nutty flavor from the rye that is quite distinct, although not all tasters enjoyed this nuttiness. The batter was quite thick and I did need to add extra liquid as the batter seems to absorb all the liquid between batches. The sauce was very thin - I would add something to thicken it next time, perhaps some cornstarch. Overall a very good recipe, but perhaps an acquired taste for some.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Sweet Potato Rye Pancakes With Blueberry Honey Sauce

    Serving Size: 1 (269 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 396.3
    Calories from Fat 37
    Total Fat 4.1 g
    Saturated Fat 1.0 g
    Cholesterol 70.6 mg
    Sodium 525.2 mg
    Total Carbohydrate 85.7 g
    Dietary Fiber 8.6 g
    Sugars 32.4 g
    Protein 9.4 g

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