Sweet Potato Pancakes with Pecan Honey Butter

Submitted by evelynathens

"These are sensational pancakes. Not much more work than everyday pancakes and definitely worth making for a special occasion (or just everyday)."

 

• Ready In: 35mins
• Ingredients: 14
• Serves: 4-6

ingredients

• Pancakes

• 1 1⁄4 cups brown sugar
• 2 teaspoons baking powder
• 1⁄4 teaspoon salt
• 2 1⁄4 cups all-purpose flour
• 1⁄4 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1 1⁄2 cups milk
• 3 eggs
• 6 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 (12 ounce) can sweet potatoes, mashed (canned or frozen)

• Pecan Honey Butter

• 1⁄2 cup butter (at room temperature)
• 1⁄4 cup honey
• 1⁄4 cup toasted pecans

directions

1. To make pecan honey butter: Combine butter, honey and toasted pecans.
2. Set aside.
3. To make the pancakes: Combine dry ingredients in a mixing bowl.
4. Stir in milk and beaten eggs.
5. Add oil and vanilla.
6. Beat until smooth.
7. Fold in the mashed sweet potatoes (should result in a lumpy texture).
8. In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat.
9. Pour in batter to desired size.
10. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).
11. Serve pancakes warm with pecan honey butter.

Reviews

[Geema]

We enjoyed these unusual sweet potato pancakes and the great pecan honey butter. I just in good conscience could not use all the brown sugar, and only put in 1/4 cup full. I used left over baked sweet potatoes and then followed the recipe to the letter. The pancakes were a little denser than my normal recipe, but the flavor was good and the color from the sweet potatoes was nice. I expected a more pronounced sweet potato flavor, but it was mild. The next time I have left over sweet potatoes I will make this recipe again with pleasure.