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farm fresh butter rum sweet potato pancakes

(1 rating)
DrBannworth avatar
Recipe by
Tiffany Bannworth
@DrBannworth
Cape Coral, FL

These aren't your usual, out of the box pancakes. These are fresh from scratch... the way that you make them on the farm, with a little buttered rum added in for good measure. It may take a few extra steps, but these are how fresh pancakes are supposed to taste. Break free of your preprocessed mold, and return to the old fashioned ways. If you want an even healthier batch, add a tablespoon or two of honey wheat germ and switch out the white flour for ultragrain flour. Happy breakfasting!

(1 rating)
yield 2 dozen cakes
prep time 40 Min
cook time 15 Min

Ingredients For farm fresh butter rum sweet potato pancakes

  • BUTTER RUM
  • 1 stick
    butter
  • 1/2 c
    rum
  • PANCAKE
  • 4 c
    flour
  • 2
    eggs
  • 1 c
    sugar
  • 1/2 c
    vegetable oil
  • 1/2 c
    dark brown sugar
  • 1 Tbsp
    baking powder
  • 1 tsp
    salt
  • 1 tsp
    vanilla
  • 1/2 c
    oats
  • 1 c
    milk
  • 1
    small sweet potato- peeled, boiled, mashed
  • 1
    small sweet potato- peeled,shredded
  • 1 Tbsp
    cinnamon
  • 1 tsp
    allspice, ground
  • water, if needed
  • 3/4 c
    raisins or dried cranberries (or a mixture), optional
  • 1/2 tsp
    orange zest, optional

How To Make farm fresh butter rum sweet potato pancakes

  • 1
    In a sauce pan, place butter and rum on medium-high. Once butter is melted, cover and reduce temperature to low. Cook for about 20 minutes, stirring occasionally, achieving and amber color. Set aside an allow to cool.
  • 2
    Then in a mixing bowl, cream sugars and eggs for about 2 minutes.
  • 3
    Then add vanilla, milk, oil, and your cooled buttered rum. Beat for about a minute, before adding sweet potato mash.
  • 4
    In a separate bowl, sift all dry ingredients and toss with a fork.
  • 5
    Add dry to wet a little at a time. If you need more water to get your preferred consistency, please do.
  • 6
    Then, fold in shredded sweet potatoes, oats, and optionally raisins or dried cranberries.
  • 7
    Place batter, covered, in refrigerator for 30 minutes to 1 hour before use.
  • 8
    Fry in pan or griddle and serve with butter and your favorite syrup.
  • 9
    A tip to keep all your pancakes warm and fresh while you are still cooking- Put your oven on 200F and place a Pyrex casserole dish in there. As you remove your pancakes from the skillet, place them upside down in the Pyrex dish. They will all be fresh and hot when time to serve.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Farm Fresh Butter Rum Sweet Potato Pancakes:

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