Sunday, March 27, 2011

#22 - Sweet Potato Pancakes with Pecan Honey Butter

Last year, we went to Disney World, and we ate at The Wave…of American Flavors at the Contemporary Resort. We had a great dinner, and since it happened to be Food Week of our PhotoADay challenge, we got a nice picture of our delicious meal.

So when we saw that the Disney Parks Blog had a recipe from The Wave, we knew we had to try it.

Sweet Potato Pancakes with Pecan Honey Butter

From Disney Parks Blog
We picked up some fresh eggs and a sweet potato from Star Hollow yesterday, so we were all set for breakfast this morning.
To get ready for the pecan honey butter, the first thing we did was toast up some pecans. We're not huge honey fans, so we were a little hesitant about that part, but pecans make everything better (see last Thanksgiving) so we were excited to get them in the oven.
This is the second time that we've gotten sweet potatoes from Farmer Randy (remember the first time?), but this is the first time that we got to mash them. They turn out really pretty, right?
After mixing together all the ingredients, you get a gloppy pancake batter that smells delicious. It is pretty thick, though, so once on the griddle they took a little longer to cook than the pancakes we're used to. As the recipe suggests, it's a good idea to put the finished ones in the oven while the rest are still cooking.
While the pancakes were still on the griddle, we made the pecan honey butter. After toasting the pecans, all we had to do was mix together the three eponymous ingredients in a bowl, and that's it.
These sweet potato pancakes came out really nice and are definitely a good alternative to your regular run-of-the-mill pancakes. We're not going to want them all the time, but they're a good, different breakfast. There's something fall-y about them, so they'd probably be perfect for that time of the year.

The pecan honey butter was a great compliment to the pancakes, but they were good just with good old fashioned syrup too. There's probably too much of the butter to the amount of pancakes, but that just means we're going to have to make another batch of these pancakes with one of the other sweet potatoes we got yesterday.

Here's how you can make them:

  • 2 1/4 cups all-purpose flour
  • 3 tsp baking powder
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp salt
  • 1 1/2 cups milk
  • 1 1/4 cups brown sugar
  • 1 sweet potato
  • 3 large eggs
  • 3 Tbs vegetable oil
  • 1 tsp vanilla extract
  • 1 stick butter, room temperature
  • 1/4 cup honey
  • 1/4 cup chopped pecans, toasted
  1. Peel the sweet potato and boil until tender.
  2. Remove the sweet potato and mash with a fork.
  3. Sift the flour into a large bowl. Add the baking powder, cinnamon, nutmeg and salt, and whisk until combined.
  4. Combine the milk, brown sugar, sweet potato, eggs, vegetable oil and vanilla extract in another large bowl, and whisk until well blended.
  5. Add the milk mixture to the flour mixture, and stir until just blended.
  6. Preheat the oven to 225 degrees.
  7. Heat a nonstick griddle over medium-low heat.
  8. Spoon about 1/4 cup of batter per pancake onto the griddle.
  9. Cook on the first side until the tops bubble and the sides look dry; flip and cook until golden brown, about 2 minutes more.
  10. Place the cooked pancakes on a baking sheet and place in the preheated oven to keep warm. Repeat process with remaining batter.
  11. Stir together butter, honey and pecans in a medium bowl.
  12. Top the pancakes with the pecan honey butter and serve immediately.

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