farm fresh butter rum sweet potato pancakes

Name: Farm Fresh Butter Rum Sweet Potato Pancakes
Prep time: 40 min
Cook time: 15 min
Yield: 2
Ingredients: ## BUTTER RUM; 1 stick(s) butter; 1/2 cup(s) rum; ## PANCAKE; 4 cup(s) flour; 2 - eggs; 1 cup(s) sugar; 1/2 cup(s) vegetable oil; 1/2 cup(s) dark brown sugar; 1 tablespoon(s) baking powder; 1 teaspoon(s) salt; 1 teaspoon(s) vanilla; 1/2 cup(s) oats; 1 cup(s) milk; 1 - small sweet potato- peeled, boiled, mashed; 1 - small sweet potato- peeled,shredded; 1 tablespoon(s) cinnamon; 1 teaspoon(s) allspice, ground; - water, if needed; 3/4 cup(s) raisins or dried cranberries (or a mixture), optional; 1/2 teaspoon(s) orange zest, optional

(1 RATING)

109 Pinches 3 Photos

Tiffany Bannworth

Cape Coral, FL

Updated on Oct 10, 2012

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!

Rate

prep time 40 Min

cook time 15 Min

method ---

yield 2 dozen cakes

Ingredients

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

How To Make farm fresh butter rum sweet potato pancakes

Step 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.

Step 2

Then in a mixing bowl, cream sugars and eggs for about 2 minutes.
Step 3

Then add vanilla, milk, oil, and your cooled buttered rum. Beat for about a minute, before adding sweet potato mash.
Step 4

In a separate bowl, sift all dry ingredients and toss with a fork.
Step 5

Add dry to wet a little at a time. If you need more water to get your preferred consistency, please do.
Step 6

Then, fold in shredded sweet potatoes, oats, and optionally raisins or dried cranberries.
Step 7

Place batter, covered, in refrigerator for 30 minutes to 1 hour before use.
Step 8

Fry in pan or griddle and serve with butter and your favorite syrup.
Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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