Sweet Potato Pancakes with Marshmallow Sauce

• Vegetarian

• Produce

  • 2 Sweet potatoes, medium

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 1/2 cups Marshmallow fluff

• Baking & Spices

  • 2 cups All-purpose flour
  • 4 tsp Baking powder
  • 2 tbsp Brown sugar, light
  • 1 small piece Chocolate
  • 1 tsp Cinnamon, ground
  • 1/8 tsp Nutmeg, ground
  • 1/4 tsp Salt

• Dairy

  • 2 cups Milk

• Liquids

  • 3 tbsp Water

Found on theworktop.com

Description

Ingredients

• 2 large eggs
• 2 cups milk
• 2 medium sweet potatoes, cooked, peeled and mashed (about ¾ cups (200 grams) of mashed sweet potatoes)
• 2 cups (280 grams) all-purpose flour (or a mixture of all-purpose flour and whole wheat flour)
• 2 tablespoons light brown sugar
• 4 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ¼ teaspoon salt
• ⅛ teaspoon ground nutmeg
• small piece of chocolate, for grating on top
• 1½ cups (170 grams) marshmallow fluff
• 3 tablespoons water

Directions

• 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.