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Yield: 13 Servings (6 oz each)
Suggested Menu Price: $3.95
Total Food Cost Per Serving: $0.77
Gross Profit Per Portion: $3.18
Food Cost Percent: 19.49
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| MAPLE SWEET POTATO PANCAKES |
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| Sweet potatoes blended into light buttermilk pancakes, served with cranberry-maple syrup. |
| Ingredients |
| Step #1 |
| Simplot RoastWorks Sweet Potatoes with Maple Seasoning |
40 oz |
| Egg Whites, large |
5 each |
| Buttermilk, low-fat |
16 fl oz |
| Milk, non-fat |
16 fl oz |
| Oat or Whole Wheat Flour |
4 oz |
| All Purpose Flour |
9 oz |
| Baking Powder |
2 tsp |
| Salt |
1 tsp |
| Step #2 (Cranberry-Maple Syrup) |
| Maple Syrup, pure |
12 oz |
| Cranberries, fresh or frozen |
6 oz |
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| Recipe Method |
Step #1
Prepare the sweet potatoes according to the package directions, omitting the butter.
Allow the sweet potatoes to cool slightly for 15 to 20 minutes.
Place the cooled sweet potatoes in a mixing bowl; add the egg whites and buttermilk. Blend for 1 minute on low speed.
Add the flour, baking powder and salt to the bowl. Stir until smooth (batter with be thick).
Preheat a non-stick skillet until hot.
Spray the skillet with pan release.
Use a level#12 scoop of pancake batter for each pancake.
Cook until the top of each pancake is covered with tiny bubbles and the bottom is golden brown. Turn and brown the other side.
Step #2 (Cranberry-Maple Syrup)
Place the cranberries and syrup in a skillet and simmer over low heat until the cranberries burst.
For each portion; serve 2 pancakes with 1 oz. of syrup. |
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