Sweet Potato Pancakes Recipe from Boatwright's, Port Orleans Riverside
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 each eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
12-ounce can sweet potato (canned or frozen), mashed
Pecan honey butter:
1 stick butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans
Yield: 12-15 pancakes
To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.
To make the pancakes, combine dry ingredients in a mixing bowl. Stir in milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in the mashed sweet potatoes (should result in a lumpy texture).
In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat. Pour in batter to desired size. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).
Serve pancakes warm with pecan honey butter.