Ingredients:
3/4 cup rye flour
1/4 cup all-purpose flour
1 tablespoon unsweetened cocoa powder
1/4 teaspoon salt
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1 eggs
2 1/2 tablespoons buttermilk baking mix, reconstituted with
2/3 cup water, to equal 1 cup
1/2 cup cooked mashed sweet potatoes
1/4 cup sorghum
1 cup fresh blueberries, rinsed
1 tablespoon lemon juice
1/4 cup honey
Directions:
In a large bowl, combine the flours, cocoa powder, salt, cream of tartar, baking soda, cardamon and cinnamon.
In another bowl lightly beat egg; add mashed sweet potatoes and sorghum syrup.
Add egg mixture to flour mixture; add 1/2 cup reconstituted buttermilk, stir until blended.
If batter is to thick, add additional reconstituted buttermilk until desired consistency.
Spray griddle with non-stick cooking spray and preheat over medium heat.
In small saucepan, over medium heat, add blueberries, lemon juice and honey.
Bring to slow bowl, reduce heat and simmer 2 to 3 minutes.
Remove from heat.
Pour 1/4 cup of batter per pancake onto preheated griddle.
Cook over medium heat until small bubbles appear on top, approximately 45 seconds, check frequently to prevent over browning.
Turn pancakes and cook until cooked and lightly brown on bottom.
Serve pancakes topped with blueberry sauce.
Servings: 3
Time preparation: 15 min.
Time total: 30 min.