5 Print View Full Screen Save

Sweet Potato Pancakes with Maple Bacon Crème Sauce

Sweet Potato Pancakes with Maple Bacon Crème Sauce
Makes:
12 pancakes
Prep Time:
15
minutes
Total Time:
20
minutes
based on
1 reviews
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.

Ingredients:

  • 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

Directions:

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

Directions:
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.


Reviews:

Review This Recipe
  •  Star(s)

    Made it, love it!

    Char Morse from Michigan

    These are fluffy pancakes with lots of flavor.

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

    *Percent Daily Values are based on a 2,000 calorie diet.

    Thank you for subscribing to the Meals.com newsletter!

    You will start receiving emails filled with delicious recipes and cooking tips shortly.

    What’s for dinner?

    The answer is easy with our most popular recipes!
    Sign up for our newsletter.

    See example email PRIVACY POLICY

    recipe finder

    Pinpoint a delicious recipe for any occasion faster using our recipe finder.

    Find Recipes

    tell us what you think

    Cancel
    Submit Your Review

    Sweet Potato Pancakes with Maple Bacon Crème Sauce

    Ingredients

    • 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

     

    Directions

    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

    Directions:
    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.

    Save to Recipe Box

    Please Sign In to save this recipe to your Recipe Box. You will be returned to this recipe once signed in.

    Sign In

    add to my recipe box

    Sweet Potato Pancakes with Maple Bacon Crème Sauce

    Add to Folder Cancel

    recipe added successfully!

    Sweet Potato Pancakes with Maple Bacon Crème Sauce was added to your  folder.

    Close

    share with your friends

    Sweet Potato Pancakes with Maple Bacon Crème Sauce