Sweet Potato Churro Pancakes, Pop-Out Honey, Cinnamon Sugar Butter Hive
Recipe courtesy of Cynthia Romstadt, Executive Chef, Colonial Country Club (Fort Worth, Texas)
Ingredients
- Ingredients for the Pancakes:
- sweet potatoes - 1 cup, mashed
- eggs - 2 ea., large
- milk - .5 cup
- brown sugar - 2 Tbsps.
- maple syrup - 1 Tbsp.
- all-purpose four - .75 cup
- cinnamon - 1 tsp.
- baking powder - 1 tsp.
- salt - .25 tsp.
- nutmeg - pinch
- butter - 2 Tbsps.
- Ingredients for the Coating:
- granulated sugar - .5 cup
- cinnamon - 1 Tbsp.
- melted butter - 2 Tbsps.
- Ingredients for the Topping:
- Honey Cinnamon Sugar Butter Hives - to taste
Instructions
Procedure for the pancake batter:
- In a large bowl, whisk together the mashed sweet potatoes, eggs, milk, brown sugar and maple syrup until smooth.
- In a separate bowl, combine the flour, cinnamon, baking powder, salt and nutmeg.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in the melted butter.
Procedure to cook the pancakes:
- Heat a non-stick griddle over medium heat and lightly grease with butter.
- Pour batter into rounds of desired size.
- Cook until the bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook for an additional 2 minutes until golden brown.
- Transfer cooked pancakes to a plate to keep warm.
Procedure for the churro coating:
- In a shallow dish, mix together the granulated sugar and cinnamon.
- Brush both sides of each pancake with melted butter and dredge in cinnamon sugar.
- Stack on plates and garnish with Honey Cinnamon Sugar Butter Hives and drizzle with agave as desired.
