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Whole Wheat Rosemary Sweet Potato Pancakes with Brown Butter Maple Bourbon Sauce

Ashley Manila
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Ingredients
 

  • 1 1/2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup brown sugar
  • 3 1/2 teaspoons baking powder
  • 1 1/2 tablespoons fresh rosemary, chopped
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon ginger
  • 1 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 3/4 teaspoon salt
  • 1 cup whole milk
  • 1 cup full-fat Greek yogurt
  • 2/3 cup pureed sweet potato (fresh or canned is fine)
  • 4 tablespoons melted butter
  • 2 large eggs

For the Brown Butter Maple Bourbon Sauce:

  • 6 tablespoons salted butter (you may use unsalted in preferred, but I love the salty kick)
  • 1 cup maple syrup
  • 1 - 2 tablespoons bourbon, start with a little and add more to taste
  • Pinch of cinnamon
  • 1 teaspoon vanilla

Instructions
 

  • In a large bowl whisk together the flours, sugar, baking powder, rosemary, spices and salt; set aside.
  • In a separate bowl whisk together milk, yogurt, sweet potatoes, melted butter, and eggs.
  • Fold mixture into dry ingredients, don't over mix here!
  • Generously grease a large skillet and place over medium heat, once hot pour in about 1/4 cup batter for each pancake.
  • Cook pancakes about 3 minutes per side. Serve with brown butter maple bourbon sauce.

For the Brown Butter Maple Bourbon Sauce:

  • Place butter in a small saucepan over medium-low heat. Cook until butter has melted and has begun to brown. The second you see the butter turning a deep amber, pull it from the heat.
  • Stir in the maple syrup, bourbon, cinnamon, and vanilla. Pour over warm pancakes.
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