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Roasted Sweet Potato Buttermilk Hotcakes with Sorghum, Crushed Pecans and Soft Cream
TASTING TABLE(1)12Ingredients
2Hours
300Calories
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Ingredients
US|METRIC
8 SERVINGS
- 6 1/2 Tbsp. unsalted butter (melted, plus 2 tablespoons chilled for greasing ramekins)
- 1 1/3 cups flour (all-purpose, plus more for flouring ramekins)
- 1 sweet potato (large, poked all over using a fork)
- 2 1/2 tsp. baking powder
- 1/4 tsp. kosher salt
- 3 large eggs
- 1/3 cup granulated sugar
- 1 1/4 cups buttermilk
- 1 1/2 tsp. vanilla extract
- 1/2 cup toasted pecans (lightly, roughly chopped)
- sorghum syrup
- whipped cream (Lightly)
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NutritionView More
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300Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories300Calories from Fat150 |
| % DAILY VALUE |
| Total Fat17g26% |
| Saturated Fat7g35% |
| Trans Fat |
| Cholesterol105mg35% |
| Sodium310mg13% |
| Potassium200mg6% |
| Protein7g |
| Calories from Fat150 |
| % DAILY VALUE |
| Total Carbohydrate31g10% |
| Dietary Fiber2g8% |
| Sugars12g |
| Vitamin A50% |
| Vitamin C2% |
| Calcium15% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Tessa 5 years ago
Delicious, but very rich. Definitely follow the recipe and cook the batter in small ramekins. I put about 80% of the batter in a 10” pre-heated & oiled, cast iron skillet & while the bottom crisped beautifully, the weight of that much batter made the finished product very dense. Still super tasty, but Paul Hollywood would have dismissed it as “stodgy”.