Sweet Potato Pancakes with Pecan-Honey Butter From The Wave
I'm in the mood for a good breakfast dish today! So what better breakfast dish than pancakes. But you had to know I wouldn't be sharing the recipe for just any old pancakes. No, no. Instead, today we are headed to Disney's Contemporary Resort for The Wave for their delicious Sweet Potato Pancakes with Pecan-Honey Butter. Oh...I'm salivating just thinking about it!
Ingredients
- Pancakes
- 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
- Pecan-Honey Butter
- 1 stick butter room temperature
- 1/4 cup honey
- 1/4 cup chopped toasted pecans
Instructions
- For pancakes:
- Preheat oven to 225°F.
- Sift flour into a large bowl.
- Add baking powder, cinnamon, nutmeg and salt and whisk until combined.
- Combine milk, brown sugar, sweet potato, eggs, vegetable oil and vanilla extract in a large bowl and whisk until well blended.
- Add milk mixture to flour mixture and stir until just blended.
- Heat a nonstick griddle or skillet over medium-low heat until a few drops of water sizzle on the surface.
- 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 additional.
- Place cooked pancakes on a baking sheet and place into preheated oven to keep warm. Repeat process with remaining batter.
- For pecan-honey butter:
- Stir together butter, honey and pecans in a medium bowl.
- Top pancakes with honey-pecan butter and serve immediately.