Sweet Potato Pancakes With Pecan Honey Butter

• Pancakes
• 1 1/4 cups brown sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups milk
• 3 eggs
• 6 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 (12 ounce) can sweet potatoes, mashed (canned or frozen)
• Pecan Honey Butter
• 1/2 cup butter (at room temperature)
• 1/4 cup honey
• 1/4 cup toasted pecans

1. To make pecan honey butter: Combine butter, honey and toasted pecans.
2. Set aside.
3. To make the pancakes: Combine dry ingredients in a mixing bowl.
4. Stir in milk and beaten eggs.
5. Add oil and vanilla.
6. Beat until smooth.
7. Fold in the mashed sweet potatoes (should result in a lumpy texture).
8. In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat.
9. Pour in batter to desired size.
10. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).
11. Serve pancakes warm with pecan honey butter.

brown sugar, baking powder, salt, flour, ground cinnamon, ground nutmeg, milk, eggs, vegetable oil, vanilla, sweet potatoes, honey, butter, honey, pecans

Taken from www.food.com/recipe/sweet-potato-pancakes-with-pecan-honey-butter-80537 (may not work)