Cristina’s Sweet Potato Pancakes

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Cristina Ferrare


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4 cups blueberries & blackberries or raspberries

1/2 cup Agave Syrup

1 cup fresh orange juice

1 tablespoon water

1 tablespoon cornstarch

2 cups of heavy whipping cream whipped, covered and set aside in the refrigerator

1 10 to 12 ounce sweet potato, baked

2 cups all purpose flour

1 teaspoon table salt

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon nutmeg

2 large eggs, room temperature, whisked

2 cups whole milk, chill taken off

1 teaspoon vanilla extract

1 teaspoon orange extract

3 tablespoons unsalted butter, melted

5 tablespoons canola oil

2 cups pure maple syrup

1/2 cup chopped walnuts, toasted*

1/2 cup room temperature unsalted butter, to spread a pat over pancakes

2 cups Agave Syrup

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