Sweet Potato Pancakes With Pecans Recipes

SWEET POTATO PECAN PANCAKES

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.

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

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.

LOUISIANA SWEET POTATO PANCAKES

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.

SWEET POTATO PANCAKES

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.

SWEET POTATO PANCAKES WITH PECAN HONEY BUTTER

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.