Sweet Potato Pancakes w/ Pecan Honey Butter

(4 servings) Printable Version

1 and 1/4 cups brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 and 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 and 1/2 cups milk
3 large eggs
6 Tablespoons vegetable oil
1 teaspoon vanilla extract
12-ounce can sweet potato-mashed
For The Pecan Honey Butter:
1 stick butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans

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 nonstick frying pan or griddle, 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 topped with pecan honey butter.