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Prep Time: 55 Minutes Cook Time: 15 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1 cup all-purpose flour |
1 cup whole wheat flour |
4 teaspoons baking powder |
2 tablespoons brown sugar |
1 teaspoons cinnamon |
pinch nutmeg |
2 cups milk |
4 teaspoons melted butter, plus more for greasing skillet |
2 whole eggs |
1 sweet potato, cooked until tender, peeled and pureed |
pecan butter, recipe follows |
maple syrup, for serving |
1/4 cup finely chopped pecans toasted and cooled |
1/2 pound butter, softened |
1/2 teaspoon cinnamon |
1 teaspoon vanilla |
1 tablespoon brown sugar |
1 tablespoon honey |
Directions:
1. In a large bowl, combine all ingredients. Mix together and whisk until smooth. Cook batches in buttered skillet on medium high temperature until bubbles form on the surface, then turn over and cook until dark golden brown. Serve with pecan butter and maple syrup.
2. Pecan Butter:
3. Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.
4. Yield: 10 servings
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