Well, I finally did it! I sneaked some squash into my kid's diet! Victory! These sweet potato pancakes from Deceptively Delicious Cookbook are great! They have a cinnamon flavor that comes through. I highly recommend the book! I've been learning how to incorporate this cooking method into my cooking as well.
I did the recipe a little different since I bought sweet potatoes that were already pureed and had cinnamon added to them already. But here is the basic recipe.
1 c pancake mix (I used whole wheat flapjack mix)1 c water
1/2 c pureed sweet potatoes
1/4 tsp cinnamon or pumpkin spice (omit if your sweet potatoes are already seasoned)
Mix together and cook them up. Serve with butter and maple syrup.
3 comments:
Okay, I got this idea from a recipe I saw online. It isn't exact so I'll give you rough estimates and if you want to try it you can. I made this twice in the past two weeks and Brent loved it. (I liked it too.)
You use pork. The first time I used pork strips, second time I used pork chops.
You mix together a can of cranberry sauce, 1/2 cup of french dressing, and 1 chopped onion. You poor it over the pork into a crock pot and let it cook.
The second time I made it I didn't have cranberry sauce so I used cranberry juice (I used 100% cranberry juice no concentrate but I'm sure anything will work), and a can of pinapple chuncks with their juice, plus the french dressing and the onions. It gives the pork a sweet taste and the crock pot makes it nice and tender. Yummy. I served it with mashed potatoes.
I'm sorry I don't have an exact recipe, I am really bad about following recipes, I kindof just throw things together.
Thanks for the recipe! I wish more people would submit recipes! Thank you! I can tell that you are a really good cook even though I've never had your cooking before. =0) I can see from the little I've gotten to know you that you have a love for cooking. Exact measurements are perfectly acceptable on this blog! =0)
I try to not eat much pork though but I know others do so I'll post a note about it so that others know it's here. It sounds SO easy and yummy! =0)
We make pumpkin pancakes using this recipe. Now that I am hooked on the kodiak mix, I may have to try pumpkin variations with the mix.
I found this recipe in one of my magazines. The batter always ends up being a little too thick...so I add a bit more milk. These pancakes are very moist and a really good with maple syrup. It is almost required.
Pumpkin Pecan Pancakes with Roasted Pears
3 firm ripe Bosc pears -- halved lenghtwise and cut
into wedges
4 tablespoons unsalted butter -- melted
4 tablespoons packed light brown sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon ground all spice
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 cup milk
1 cup canned pumpkin
2 large eggs
1/2 teaspoon vanilla extract
1/2 cup chopped toasted pecans plus 1/4 cup
toasted pecan halves
Preheat oven to 425 degrees. Toss pears on a sheet pan with 1 tablespoon
butter and 1 tablespoon sugar and season with salt to taste. Roast pears in
middle of oven, stirring occasionally, until golden brown and tender, about
20 minutes. Keep pears warm in turned off oven while making the pancakes.
Whisk together flour, 2 tablespoons sugar, baking powder, baking soda,
allspice, cinnamon and salt in a medium bowl. In another bowl whisk
together milk, pumpkin, eggs, vanilla and 3 tablespoons butter. Whisk
pumpkin mixture into flour mixture until just combined. Stir in chopped
pecans until just combined. Brush a large nonstick skillet with some
additional butter to create a thin film and heat over moderate heat until
hot but not smoking. Working in batches of 4, spoon 1/4 cup of batter per
pancake onto hot skillet and cook until undersides are golden brown, 2
minutes. Flip pancake over with a spatula and continue to cook until just
cooked through, 2 minutes. Keep warm in oven while making remaining
pancakes in same manner.
Serve pancakes topped with pears, pecan halves and warm maple syrup.
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