Wednesday, September 26, 2012

Sweet Potato Pancakes With Honey-Pecan Butter Recipe!

Sweet Potato Pancakes With Honey-Pecan Butter
Serves 4 to 6
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups milk
1 1/4 cups brown sugar
3/4 cup cooked, mashed sweet potato (from about 1 small sweet potato)
3 large eggs
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup butter, at room temperature
1/4 cup honey
1/4 cup chopped toasted pecans
  1. Preheat oven to 225°F.
  2. Sift flour into a large bowl. Add baking powder, cinnamon, nutmeg, and salt, and whisk until
  3. Combine milk, brown sugar, sweet potato, eggs, vegetable oil, and vanilla extract in a large bowl; whisk until well blended. Add milk mixture to flour mixture, and stir until just blended.
  4. Heat a nonstick griddle or skillet over medium-low heat until a few drops of water sizzle on the surface. If using an electric skillet, preheat to 350°F.
  5. Spoon about 1/4 cup of batter per pancake onto skillet. Cook on first side until tops bubble and sides look dry; flip and cook until golden brown, about 2 minutes more.
  6. Place cooked pancakes on a baking sheet and place into preheated oven to keep warm. Repeat
    process with remaining batter.
  7. Stir together butter, honey and pecans in a medium bowl.
  8. Top pancakes with honey-pecan butter, and serve immediately.

The Wave...of American Flavors

Restaurant at Disney's Contemporary Resort

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