Ingredients

The following ingredients have 4 Servings
  • 1 cup White Lily® Wheat and Red Grape Seed Flour Blend
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground nutmeg
  • 1 cup buttermilk
  • 1/2 cup sweet potato puree
  • 2 large eggs
  • 2 tablespoons brown sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted and cooled slightly
  • 1/2 cup sweetened condensed milk
  • 2 tablespoons real maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract

Instruction

  • In a bowl, whisk together flour, baking powder, baking soda, salt, and spices until evenly incorporated.In a separate small bowl, whisk buttermilk, sweet potato, eggs, brown sugar, and vanilla until smooth. Pour into dry ingredients along with melted butter, whisking until just smooth (batter may be slightly lumpy). Set aside for 5 minutes to rest.Heat a nonstick skillet or griddle pan over medium-low heat. Drop batter by the 1/4-cupful (a large cookie scoop works well to divvy out evenly sized pancakes), 3 to 4 at a time depending on the size of your skillet, leaving space between pancakes so they don’t run into one another. Cook for about 4 minutes or until bottoms are evenly golden brown, and tops are bubbly and edges appear slightly dry. If your pancakes are browning too quickly, lower the burner heat as necessary. Flip using a thin spatula, and cook for another 3 to 4 minutes, until both sides are evenly golden brown and pancakes are cooked through. Transfer to a baking sheet in a warm (175 degree F) oven to keep warm. Repeat with remaining batter.Meanwhile, to make syrup, combine sweetened condensed milk, maple syrup, cinnamon, and vanilla in a small microwave-safe bowl or glass measuring cup. Syrup will keep in an airtight jar or container for up to a week. Just before serving, microwave for 10 to 20 seconds or until slightly warmed.Serve pancakes warm with a pat of butter and drizzled with warm cinnamon cream syrup.