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Homemade molasses pancakes taste like bear feet

Homemade molasses pancakes taste like bear feet

Cooking homemade snacks has many advantages. It’s economical, because instead of buying bagged pancakes from the grocery store, we prefer to cook homemade molasses pancakes that taste like bear’s feet. Bonus points for being even more moist and nutritious thanks to the mashed sweet potatoes.

Science Board and Fourchette

You can substitute sweet potato puree for the same amount of canned pumpkin puree.

Makes 12 pancakes

Preparation: 25 minutes

Cooking: 20 minutes


  • 2 small sweet potatoes (450g / 1lb)
  • 150g (1 cup) unbleached all-purpose flour
  • 150g (1 cup) whole wheat flour
  • 5 ml (1 teaspoon) baking soda
  • 2.5 ml (1/2 teaspoon) ground cinnamon
  • 2.5 ml (1/2 teaspoon) ground ginger
  • 2.5 ml (1/2 teaspoon) ground allspice from Jamaica
  • 1 pinch of salt
  • 115g (1/2 cup) deodorized coconut oil
  • 125ml (1/2 cup) molasses
  • 60ml (1/4 cup) brown sugar
  • 1 egg

to prepare

  1. Place the grill in the center of the oven. Preheat the oven to 180°C (350°F). Cover two baking sheets with silicone mats or parchment paper.
  2. Using a fork, prick the sweet potato. Put it on a plate. Microwave for 6 minutes or until tender, then flip halfway through. Let’s stand 5 minutes.
  3. Cut the potatoes in half, then remove the meat from them and put them in a large bowl. Mash the sweet potatoes into a coarse puree using a fork. For the recipe, you will need 250ml (1 cup) of mashed potatoes. Put the rest in the fridge for later use.
  4. In a bowl, combine the flour, baking soda, spices, and salt. In another bowl, whisk coconut oil, molasses, and brown sugar using an electric mixer. Add the mashed sweet potato and the egg. Mix until the preparation becomes homogeneous.
  5. On low speed or using a wooden spoon, add the dry ingredients and mix until the mixture is smooth.
  6. Using a 45ml (3 tablespoon) ice cream scoop, form balls of dough and spread them out on the baking tray. Bake, 1 slice at a time, for 15 minutes, or until the patties are set but still tender. Let it cool for 10 minutes before serving.
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