Sweet Potato Pancakes

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Sweet Potato Pancakes
Provided by Tupelo Honey Chef Eric Gabrynowicz
Prep Time 1.5 hours
Cook Time 7 minutes
Servings
servings
Ingredients
Prep Time 1.5 hours
Cook Time 7 minutes
Servings
servings
Ingredients
Instructions
  1. In a large bowl, combine the flour, salt, sugar, baking soda and baking powder.
  2. In a sepa- rate bowl, whisk together the buttermilk, eggs and melted butter then add this mixture to the dry mixture.
  3. Peel and mash the sweet potato, place it in a bowl and add the honey, cin- namon and nutmeg. Mix it well.
  4. Add this mixture into the pan- cake batter. Let the batter stand for one hour (or you can make it a day ahead of time).
  5. Heat a skil- let over medium heat. Add the batter by the ladleful and cook the pancakes, in batches, until they are golden brown on each side.
  6. Serve immediately and top with preferred toppings such as spiced pecans and peach but- ter or fried chicken.
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