2/3cuppureed sweet potato (fresh or canned is fine)
4tablespoonsmelted butter
2large eggs
For the Brown Butter Maple Bourbon Sauce:
6tablespoonssalted butter (you may use unsalted in preferred, but I love the salty kick)
1cupmaple syrup
1 - 2tablespoonsbourbon, start with a little and add more to taste
Pinchof cinnamon
1teaspoonvanilla
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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