From the Andon-Reid Bed & Breakfast in Waynesville, NC comes this savory recipe for sweet potato pancakes that are lovingly topped with fresh blueberries!
Sweet Potato Pancakes with Blueberries
1/2 cup Bruce’s Sweet Potato Pancake mix
1/2 cup regular pancake mix (“Mom” prefers Arrowhead Mills Organic 7 Grain Pancake Mix)
3/4 cup water
1 teaspoon vanilla
1/2 teaspoon cinnamon
1 cup fresh blueberries
1. Preheat griddle to 375 degrees.
2. Mix all ingredients together with a wire wisk till just wet. Allow to stand for 20 minutes.
3. Pour 1/4 cup batter onto griddle and bake for 2 minutes on one side, then flip for 2 minutes on the other.
4. Sprinke with fresh blueberries
Makes 6 – 4 1/2 inch pancakes.
*Recipe and image courtesy of BNBFinder.com.*