January 1, 2005
RH Staff
Yield: 13 servings, 6 oz. each.
PANCAKES:
40 oz. Simplot RoastWorks Sweet Potatoes with Maple Seasoning
5 egg whites, large
16 fl.oz. lowfat buttermilk
16 fl.oz. nonfat milk
4 oz. flour, oat or whole wheat
9 oz. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
CRANBERRY-MAPLE SYRUP:
12 oz. pure maple syrup
6 oz. cranberries, fresh or frozen
Prepare sweet potatoes according to package directions, omitting butter. Allow for the sweet potatoes to cool slightly, 15 to 20 minutes. Place cooled sweet potatoes in a mixing bowl; add the egg whites and buttermilk, blend for 1 minute on low speed. Add flour, baking powder and salt to the bowl. Stir until smooth (batter will be thick).
Preheat a nonstick skillet until hot. Spray the skillet with pan release. Use a level #12 scoop (3.2 oz. batter) of pancake batter for each pancake. Cook until the top of each pancake is covered with tiny bubbles and the bottom is golden brown. Turn and brown the other side.
Place cranberries and syrup in a skillet and simmer over low heat until cranberries burst. For each portion, serve 2 pancakes with 1 oz. syrup.
Recipe Provided by: SIMPLOT
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