Ingredients with Measurements:
- 1 cup millet flour
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup mashed sweet potato
- 2 eggs
- 1/2 cup milk
- 2 tablespoons maple syrup
- 2 tablespoons melted butter
- 1/2 teaspoon vanilla extract
Special equipment needed:
- Mixing bowl
- Whisk
- Griddle or non-stick skillet
- Spatula
Step-by-step instructions:
1. In a mixing bowl, whisk together millet flour, all-purpose flour, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
2. In a separate bowl, mix together mashed sweet potato, eggs, milk, maple syrup, melted butter, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and mix until just combined.
4. Heat a griddle or non-stick skillet over medium heat.
5. Scoop 1/4 cup of batter onto the griddle for each pancake.
6. Cook for 2-3 minutes on each side, or until golden brown.
7. Serve hot with your favorite toppings.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8-10 pancakes
Nutritional information:
- Calories: 150 per pancake
- Fat: 5g
- Carbohydrates: 23g
- Protein: 4g
Substitutions for ingredients:
- Millet flour can be substituted with any gluten-free flour.
- Sweet potato can be substituted with pumpkin or butternut squash puree.
- Maple syrup can be substituted with honey or agave nectar.
Variations:
- Add chopped nuts or dried fruit to the batter for extra texture.
- Top with whipped cream or yogurt instead of syrup.
Tips and tricks:
- Make sure the griddle or skillet is heated before adding the batter.
- Use a measuring cup to scoop the batter for even-sized pancakes.
- Flip the pancakes only once to prevent them from becoming tough.
Storage instructions:
- Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat pancakes in the microwave or toaster oven until warm.
Presentation ideas:
- Stack pancakes on a plate and drizzle with syrup.
- Garnish with fresh fruit or whipped cream.
Garnishes:
- Fresh fruit
- Whipped cream
- Chopped nuts
- Chocolate chips
Pairings:
- Bacon or sausage
- Scrambled eggs
- Fresh fruit salad
Suggested side dishes:
- Hash browns
- Roasted vegetables
- Green salad
Troubleshooting advice:
- If the batter is too thick, add a little more milk.
- If the pancakes are sticking to the griddle, add a little more butter or oil.
Food safety advice:
- Make sure the sweet potato is fully cooked before mashing it.
Food history:
- Millet is a gluten-free grain that has been cultivated for thousands of years in Africa and Asia.
Flavor profiles:
- The sweet potato adds sweetness and moisture to the pancakes, while the spices add warmth and depth.
Serving suggestions:
- Serve these pancakes for breakfast or brunch.
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