You are going to love this sweet potato pancake recipe. 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 sweet potato pancake layer.
1 ½tablespoonsunsalted buttermelted, plus more for the pan
1cuproasted sweet potato purée
2eggs
1¾cupsall-purpose flour
½teaspoonbaking powder
½teaspoonbaking soda
1teaspoonsalt
1 ¼cupsevaporated milk
1tablespooncinnamon
¾teaspoonnutmeg
¾teaspoonground ginger
4tablespoonsbrown sugar
1teaspoonvanilla
1tablespoonlemon juice
Sauce/Glaze
1cupsugar
½cupwater
¼teaspoonlemon juice
¼cuprum
¼teaspoonsalt
¼teaspoonvanilla extract
2tablespoonsbutter
1cupsheavy cream
Instructions
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.