Easy Sweet Potato Pancakes With Marshmallow Sauce Recipes

SWEET POTATO PANCAKES WITH MARSHMALLOW SAUCE

Steps:

• In a large bowl, combine both flours, brown sugar, baking powder, cinnamon, nutmeg, and salt.
• In a medium bowl, whisk together eggs, milk, melted butter, and vanilla. Stir in sweet potato until evenly combined.
• Make a well in the middle of the dry ingredients and add the wet ingredients. Stir with a wooden spoon or rubber spatula until mixed.
• Heat a griddle or nonstick pan over medium heat. Coat with Vegetable oil.
• Pour batter onto heated and greased griddle, forming pancakes about 4 inches across. Cook until bubbles form on the surface. Flip over and cook until cooked through.
• Melt 1 tablespoon butter in a small pan. Add pecans and cook, stirring frequently until toasted, 2 to 3 minutes. Sprinkle 1 tablespoon brown sugar on top. Stir to coat pecans. Once sugar is melted, remove pan from heat.
• Place marshmallow fluff in a medium bowl. Add boiling water and whisk until smooth.

EASY SWEET POTATO PANCAKES WITH MARSHMALLOW SAUCE

Steps:

• In a medium bowl, whisk the eggs and milk together. Beat in the sweet potato. Set aside.
• In a large bowl, mix together all the dry ingredients. Add the sweet potato mixture into the dry ingredients and mix well.
• Heat a non-stick skillet or griddle over medium heat. Coat the pan in a very thin layer of oil.
• Drop the pancake batter by ¼ cups.
• When the pancakes start to bubble around the edges (about 2 minutes), flip and cook for about 2 more minutes.
• In a small saucepan over low heat, mix together the marshmallow fluff and water. Heat, stirring constantly, until well combined and the marshmallow sauce is shiny, about 5 minutes.
• Top the pancakes with the marshmallow sauce. Grate a bit of chocolate on top.

SWEET POTATO PANCAKES

Steps:

• In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
• Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.

SWEET POTATO PANCAKES W/ MARSHMALLOW SAUCE

Steps:

• In a medium bowl, whisk the eggs and milk together. Beat in the sweet potato. Set aside.
• In a large bowl, mix together all the dry ingredients. Add the sweet potato mixture into the dry ingredients and mix well.
• Heat a non-stick skillet or griddle over medium heat. Coat the pan in a very thin layer of oil.
• Drop the pancake batter by ¼ cups.
• When the pancakes start to bubble around the edges (about 2 minutes), flip and cook for about 2 more minutes.
• In a small saucepan over low heat, mix together the marshmallow fluff and water. Heat, stirring constantly, until well combined and the marshmallow sauce is shiny, about 5 minutes.

SWEET POTATO PANCAKES

Steps:

• Mix mashed sweet potatoes in a mixing bowl with egg.
• Stir in the flour and add the baking powder.
• Add up to 1/4 cup of milk while stirring.
• Stir in 1 tbsp melted butter.
• The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
• Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
• Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
• Using a spatula, flip the pancakes and cook another 2 minutes.
• Remove pancakes from the skillet and keep warm on a covered plate in the oven.
• Freezes Well.