Monday, November 29, 2010

Revamped leftovers {for Breakfast}

As I get older, more of my Grandmothers' depression era ways seem to be surfacing.  For instance, I have a really hard time throwing any food away. Could it be I feel the need to conserve a bit in the face of  boys who are capable of eating 9-12 eggs for breakfast?  Maybe it's not my might just be my grocery bill! 

I often recycle dinner into breakfast the next day, but Thanksgiving afforded me an opportunity to totally revamp some popular leftovers - cranberry sauce over pancakes, anybody? 

::Sweet potato pancakes with Cranberry Sauce::
serves 6 

Make Cranberry Sauce first:
1 bag cranberries, washed and picked clean
juice of 2 or 3 oranges
1/2 c maple syrup, agave nectar or xylitol 
Cook covered for about 15-20 minutes.  Stir well before serving warm over pancakes.
While the cranberry sauce cooks, make your pancakes.
2 C pancake mix - you know I used Pamela's GF
1 T cinnamon
pinch of nutmeg
3 eggs
1 1/2 c water or milk
2 T melted butter or coconut oil
1 C (or whatever amount is in your fridge) leftover mashed sweet potato
You know how to mix up pancakes - just stir the sweet potato into your wet ingredients. Cook them on a well oiled pan, and try not to drool at the sight and smell of such yumminess!

Serve pancakes by heaping cranberry sauce on top of the big ole stack you serve your natives.

The baintrain said these are they've ever eaten.  

Not too bad on the grocery bill either!

Jen, Rachel, Kristin, Laura and Kelly


littlechefsofvail said...

Mmmmmm! That looks tasty! I might have to try that over waffles...Thanks for the recipe!

Tamlynn said...

I did put cranberry sauce on my pancakes, but never thought of putting sweet potato in the batter. That sounds yummy!

Suburban Turmoil said...

Yummy. This was a fantastic idea! I love making sweet potatoes for my kids- They're so much healthier!


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