| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Dujour05 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
tb |
Baking powder |
| 1 |
c |
Buttermilk |
| 2 |
|
Eggs |
| 1/2 |
c |
Sweet potato puree |
| 1/4 |
c |
Raspberry puree |
| 1 |
pt |
Raspberries |
| 4 |
oz |
Sorghum |
| 1 |
tb |
Powdered sugar |
|
|
Whipped cream |
INSTRUCTIONS
Preheat griddle to 350 degrees F. In a small saucepan, melt butter and
remove from heat. In a large bowl, combine all dry ingredients. Make a well
in center of dry ingredients and slowly add eggs followed by milk. Add
melted butter and fold in sweet potato and raspberry purees. Make sure not
to over mix. Mix just until combined. Small lumps may be present.
Grease grill with oil or shortening. Laddle batter on grill and allow to
cook until sides of cake start to dry and surface has large creator like
wholes throughout. Flip pancake and cook until golden brown on other side.
Remove to platter and drizzle with sorghum. Sprinkle with powdered sugar
and serve with whipped cream.
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9261 - MARVIN WOODS
Converted by MM_Buster v2.0l.
A Message from our Provider:
“When God saw you – It was love at first sight”