SWEET POTATO PANCAKES WITH PECAN HONEY BUTTER
These are sensational pancakes. Not much more work than everyday pancakes and definitely worth making for a special occasion (or just everyday).
Provided by evelynathens
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 1202.5, Fat 56.2, SaturatedFat 21.1, Cholesterol 232.4, Sodium 663.7, Carbohydrate 161.5, Fiber 5.3, Sugar 88, Protein 17.3
SWEET POTATO PANCAKES
Provided by Food Network
Categories main-dish
Time 35m
Yield about 1 dozen pancakes
Number Of Ingredients 5
Steps:
- Whisk the eggs, flour, roasted sweet potato puree, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together. If needed, thin the batter with some milk.
- Heat the griddle to medium heat. Place two 2-ounce dollops of batter on the griddle. Cook for 3 to 4 minutes on each side. Place the pancakes on serving dish and ladle 3 ounces of Butter Pecan Sauce over the pancakes. Garnish with confectioners' sugar if desired.
- Slowly melt the butter, turn the heat up to medium and add the brown sugar and salt. Whisk together until the sugar is melted. Turn off the heat and add the pecans and cream. Whisk until evenly incorporated.
SWEET POTATO PANCAKES WITH SPICED PECANS AND PEACH BUTTER
Steps:
- In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
- Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.
- Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container.
- In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.
SWEET POTATO PANCAKES
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- 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.
- Mix all ingredients together (use rubber gloves). Roll in parchment paper and freeze. Cut into slices and top sweet potato pancakes.
SWEET-POTATO PANCAKES WITH HONEY-CINNAMON BUTTER
Categories Cake Dairy Egg Potato Breakfast Brunch Vegetarian Kid-Friendly Sweet Potato/Yam Honey Cinnamon Cookie Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 to 6 servings
Number Of Ingredients 11
Steps:
- 1. Beat together the butter, honey, and cinnamon until smooth. Transfer to the refrigerator until ready to use.
- 2. In a large bowl, whisk together the eggs, buttermilk, and oil. Stir in the pancake mix and nutmeg until just combined. Fold in the sweet potato. If the batter seems too thick, add more buttermilk until it reaches the desired consistency (it should be thick but still pourable).
- 3. Place a large, greased griddle or pan over medium-high heat. Working in batches, spoon the batter onto it and cook until the surface of the pancake is covered with bubbles, 2 to 3 minutes. Flip and cook the other side until golden, 1 to 2 minutes more. Serve, topped with the honey-cinnamon butter and a little maple syrup.
SWEET POTATO PANCAKES
Super yummy & nutritious pancakes which are great for breakfast, lunch or dinner and kids will gobble them up! Double up the recipe so the whole family can enjoy them. Dress them up with fresh fruit, syrup, or jam! Pancakes can be frozen and reheated or toasted for a quick & easy breakfast or snack.
Provided by theveggiedisguiser
Categories Breakfast
Time 20m
Yield 12 pancakes, 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Mix mashed sweet potatoes in a mixing bowl with egg.
- Stir in the flour and add the baking powder.
- Add up to 1/4 cup of milk while stirring.
- Stir in 1 tbsp melted butter.
- The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
- Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
- Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
- Using a spatula, flip the pancakes and cook another 2 minutes.
- Remove pancakes from the skillet and keep warm on a covered plate in the oven.
- Freezes Well.
LOUISIANA SWEET POTATO PANCAKES
These are a very welcome change from regular pancakes. Great with maple syrup or cranberry sauce.
Provided by SWIZZLESTICKS
Categories 100+ Breakfast and Brunch Recipes Potatoes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash.
- In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
- Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
Nutrition Facts : Calories 215.3 calories, Carbohydrate 29.2 g, Cholesterol 65.4 mg, Fat 8.2 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 4.7 g, Sodium 549.1 mg, Sugar 4.1 g
SWEET POTATO PANCAKES
This is an alternative to the traditional potato pancake. Sweet potato pancakes, exotically spiced with cinnamon, curry powder and cumin. Great for Thanksgiving.
Provided by Eric
Categories Side Dish Vegetables Sweet Potatoes
Time 45m
Yield 15
Number Of Ingredients 10
Steps:
- Shred the sweet potatoes, and place in a colander to drain for about 10 minutes. In a large bowl, stir together the flour, baking powder, white sugar, brown sugar, curry powder and cumin. Make a well in the center, and pour in eggs and milk. Stir until all of the dry ingredients have been absorbed. Stir in sweet potatoes.
- Heat oil in a large skillet over medium-high heat. Drop the potato mixture by spoonfuls into the oil, and flatten with the back of the spoon. Fry until golden on both sides, flipping only once. If they are browning too fast, reduce the heat to medium. Remove from the oil, and keep warm while the other pancakes are frying.
Nutrition Facts : Calories 124.5 calories, Carbohydrate 10.8 g, Cholesterol 25.5 mg, Fat 8.3 g, Fiber 1.1 g, Protein 2.1 g, SaturatedFat 1.3 g, Sodium 53.8 mg, Sugar 2.6 g
DISNEY'S SWEET POTATO PANCAKES
Make and share this Disney's Sweet Potato Pancakes recipe from Food.com.
Provided by dustcatcher
Categories Breakfast
Time 10m
Yield 12-15 pancakes
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 398.2, Fat 18.8, SaturatedFat 7, Cholesterol 77.5, Sodium 213.3, Carbohydrate 53.2, Fiber 1.6, Sugar 29.8, Protein 5.7
SWEET POTATO PANCAKES
A brilliant variation on regular potato pancakes, this is a great way to get your kids hooked on sweet potatoes. Very tasty served with salsa, sour cream or apple sauce. From Today's Parent.
Provided by FrVanilla
Categories Breakfast
Time 18m
Yield 18-20 2 inch pancakes, 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, combine the sweet potatoes, green onions, eggs, flour, salt and pepper. Mix thoroughly.
- Pour enough vegetable oil into a large skillet to coat the bottom or use cooking spray. Place over medium heat just until a drop of water sizzles when it hits the pan. Add the sweet potato mixture to the hot oil by heaping spoonfuls about 1 in (2 cm) apart. Press each pancake lightly so that it sticks together. Cook about 2 minutes per side, turning over once, until brown and crisp on both sides and the sweet potatoes are tender right through. (Taste one to make sure they're done.) Remove to a paper-towel-lined baking sheet and place in a 300F (150C) oven to keep warm while you cook the rest of the pancakes.
- Serve hot with sour cream, salsa or applesauce as an accompaniment.
Nutrition Facts : Calories 162.2, Fat 2.5, SaturatedFat 0.8, Cholesterol 93, Sodium 673.2, Carbohydrate 28.8, Fiber 3.5, Sugar 4.5, Protein 5.9
SWEET POTATO PECAN PANCAKES
This is not only wonderful for breakfast, but also as a different side dish with a nice baked ham slice.
Provided by Geema
Categories Breakfast
Time 30m
Yield 12 pancakes
Number Of Ingredients 11
Steps:
- In a large bowl, combine the flour, 2 tablespoons pecans, baking powder, pumpkin pie spice, and salt.
- In another bowl combine the next 4 ingredients, then add to the flour mixture.
- Stir until smooth.
- Add in sweet potatoes and combine well.
- Spoon about 1/4 cup of batter onto a hot griddle.
- Turn pancakes when you see bubbles form on top of pancakes.
- Cook for just a minute more, or until edges look cooked.
- Sprinkle pancakes with the remaining pecans.
- Serve hot with maple syrup.
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