This recipe results in pancakes that puff up as soon as the pancake batter hits the hot griddle and continues to rise slightly as the flapjacks cook to a beautiful golden brown.
- 2 cups all-purpose flour, sifted
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons granulated sugar
- 1 teaspoon ground cinnamon
- 2 cups buttermilk
- 4 tablespoons butter, melted
- 1 jar (6 ounces) GERBER® NatureSelect™ 3RD FOODS® - Pureed Sweet Potatoes
- 2 large eggs, separated
PREHEAT a large skillet or griddle to 350° F.
SIFT the flour into a large bowl and then add baking soda, baking powder, salt, sugar and cinnamon.
STIR in the buttermilk, melted butter, jar of sweet potato baby food and the egg yolks until only small lumps appear in the batter.
WHISK the egg whites until foamy and white.
FOLD in the egg whites gently, careful not to stir too much, as you want the whites to keep their bubbles for fluffier pancakes.
PREPARE skillet or hot griddle with enough melted butter to prevent the pancakes from sticking to the heat surface.
POUR the pancake batter onto the hot griddle. The pancakes will eventually start to form small bubbles across the top and will lightly brown around the edges.
FLIP the pancake once it appears that the first side is a golden brown. (You can peak at it before flipping, that’s okay!)
COOK the flipped pancake for a few more minutes, until both sides are a golden brown.
REMOVE pancake from griddle or pan and serve immediately.
Ingredients for Maple Bacon Crème:
1 can (12 fluid ounces) NESTLÉ® CARNATION® Evaporated Milk
2 tablespoons French Vanilla Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
2 tablespoons pure maple syrup
3 cups powdered sugar
6 slices bacon, cooked crisp and crumbled
ADD evaporated milk, coffee creamer and maple syrup to a large mixing bowl. Slowly add powdered sugar and whisk until smooth and sugar is dissolved. Add bacon crumbles to the sweet crème mixture and spoon or pour over pancakes as desired.