Sweet Potato Rye Pancakes With Blueberry Honey Sauce

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 3
• 3/4 cup rye flour
• 1/4 cup all-purpose flour
• 1 tablespoon unsweetened cocoa powder
• 1/4 teaspoon salt
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1 egg
• 2 1/2 tablespoons buttermilk baking mix, reconstituted with
• 2/3 cup water, to equal 1 cup
• 1/2 cup cooked mashed sweet potatoes
• 1/4 cup sorghum
• 1 cup fresh blueberries, rinsed
• 1 tablespoon lemon juice
• 1/4 cup honey

Recipe

• 1 in a large bowl, combine the flours, cocoa powder, salt, cream of tartar, baking soda, cardamon and cinnamon.
• 2 in another bowl lightly beat egg; add mashed sweet potatoes and sorghum syrup.
• 3 add egg mixture to flour mixture; add 1/2 cup reconstituted buttermilk, stir until blended.
• 4 if batter is to thick, add additional reconstituted buttermilk until desired consistency.
• 5 spray griddle with non-stick cooking spray and preheat over medium heat.
• 6 in small saucepan, over medium heat, add blueberries, lemon juice and honey.
• 7 bring to slow bowl, reduce heat and simmer 2 to 3 minutes.
• 8 remove from heat.
• 9 pour 1/4 cup of batter per pancake onto preheated griddle.
• 10 cook over medium heat until small bubbles appear on top, approximately 45 seconds, check frequently to prevent over browning.
• 11 turn pancakes and cook until cooked and lightly brown on bottom.
• 12 serve pancakes topped with blueberry sauce.