Prep 15 mins
Cook 15 mins
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.
- 177.44 ml rye flour
- 59.14 ml all-purpose flour
- 14.79 ml unsweetened cocoa powder
- 1.23 ml salt
- 2.46 ml cream of tartar
- 2.46 ml baking soda
- 1.23 ml ground cardamom
- 2.46 ml ground cinnamon
- 1 egg
- 36.97 ml buttermilk baking mix, reconstituted with
- 158.51 ml water, to equal 1 cup
- 118.29 ml cooked mashed sweet potatoes
- 59.14 ml sorghum
Blueberry Honey Sauce
- 236.59 ml fresh blueberries, rinsed
- 14.79 ml lemon juice
- 59.14 ml honey
- In a large bowl, combine the flours, cocoa powder, salt, cream of tartar, baking soda, cardamon and cinnamon.
- In another bowl lightly beat egg; add mashed sweet potatoes and sorghum syrup.
- Add egg mixture to flour mixture; add 1/2 cup reconstituted buttermilk, stir until blended.
- If batter is to thick, add additional reconstituted buttermilk until desired consistency.
- Spray griddle with non-stick cooking spray and preheat over medium heat.
- In small saucepan, over medium heat, add blueberries, lemon juice and honey.
- Bring to slow bowl, reduce heat and simmer 2 to 3 minutes.
- Remove from heat.
- Pour 1/4 cup of batter per pancake onto preheated griddle.
- Cook over medium heat until small bubbles appear on top, approximately 45 seconds, check frequently to prevent over browning.
- Turn pancakes and cook until cooked and lightly brown on bottom.
- Serve pancakes topped with blueberry sauce.
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]
We must be very small eaters...lol. 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.
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.