Pumpkin spice is over rated. There it is – I said it out loud. I won’t take it back. I used to be like everybody else on the fall pumpkin spice train but then pumpkin spice got its own season and I thought there are more esteemed flavor combos that deserve there season and by season I mean retail takeover.
So last year I promised not to buy one thing pumpkin-spice and instead make a strong alternative. I asked people on my IG stories to submit some ideas and we landed on sweet potatoes a worthy contender.
One of the recipes coming off of this was my sweet potato pancakes with caramelized rum glaze. Yes maam, you saw that right. Rum for breakfast. You’re welcome!
These are deliciously pillowy and packed with warm spices. And it doesn’t hurt to spread a little love (otherwise known as butter and caramelized rum glaze) in between each hearty pancake layer.
What’s even more exciting is the fact that these pancakes stand up to the freezer test. I made a ton of pancakes when testing out the recipe, so much so that it felt bad throwing them away. So I refrigerated some and froze others. And a week later after warming them up those bad boys takes as good a day one. I was floored but my belly was happy.
If you are plan to join me rebelling against the systemic pumpkin-spice agenda … or if you’re just looking to make some good homemade pancakes, this is the recipe for you.
- 1 1/2 tablespoons unsalted butter melted, plus more for the pan
- 1 cup roasted sweet potato purée
- 2 eggs
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 ¼ cups evaporated milk
- 1 tablespoon cinnamon
- ¾ teaspoon nutmeg
- ¾ teaspoon ground ginger
- 4 tablespoons brown sugar
- 1 teaspoon vanilla
- 1 tablespoon lemon juice
- 1 cup of sugar
- 1/2 cup water
- 1/4 teaspoon lemon juice
- 1/4 cup rum
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 2 tablespoons butter
- 1 cups heavy cream
- Combine all pancake batter ingredients in a large bowl.
- Heat a large skillet over medium heat and add enough butter to coat the surface. Once hot, use a 1/3-cup of batter into the skillet. Cook until the edges begin to bubble up and burst 2 to 3 minutes. Flip and cook the other side until golden-brown, about another 2 minutes. Repeat with the remaining pancakes.
- On medium heat in a small saucepan, simmer sugar, water, and lemon juice until melted and caramelized. Remove from heat then add rum and stir in salt, vanilla, butter, and cream. Add back to medium heat stir and let simmer for 7-10 minutes until it reaches your desired consistency.
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