Sweet Potato Pancakes

Provided by Tupelo Honey Chef Eric Gabrynowicz

Prep Time: 1.5 hours

Cook Time: 7 minutes

Servings: 5 servings

INGREDIENTS

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• 2 3/4 cups all-purpose flour

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• 1 tsp salt

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• 5 1/2 Tbsp sugar

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• 1/2 Tbsp baking soda

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• 1 Tbsp baking powder

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• 3 cups buttermilk

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• 3 Large Eggs

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• 2 Tbsp butter melted

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• 1 large sweet potato roasted & cooled

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• 2 Tbsp honey

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• 1 tsp ground cinnamon

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• 1/2 tsp ground nutmeg

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INSTRUCTIONS

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1. In a large bowl, combine the flour, salt, sugar, baking soda and baking powder.

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2. In a sepa- rate bowl, whisk together the buttermilk, eggs and melted butter then add this mixture to the dry mixture.

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3. Peel and mash the sweet potato, place it in a bowl and add the honey, cin- namon and nutmeg. Mix it well.

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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).

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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.

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6. Serve immediately and top with preferred toppings such as spiced pecans and peach but- ter or fried chicken.

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