Doing a week about food my son eats wouldn’t be complete without some sort of pancake. My son is something of a pancake aficionado. His first solid food were mini pancakes from Schwan’s (which were actually surprisingly good, but I digress).
The first food he asked for by name was pancakes (though he called them “ta-tatata’s,” and more “ta’s” were added depending on his degree of excitement). And whenever we drive by a Denny’s, he announces that pancakes live there. So yeah, he’s a fan of all things pancake.
When it came to searching for that perfect recipe, I wanted something a little different then just a regular old pancake recipe. When I discovered this recipe, I got really, really excited. It seemed new and unique… Maybe even one of those “tradition” recipes that you crack out for really special occasions.
A plate of these before Thanksgiving would be heaven. I wish there was a way to transport the smell these make while cooking through the computer. It’s amazing. Better than a Yankee Candle.
The only thing to know about this recipe is that the pancakes are much denser, so they take a long time to cook. They come out nice and fluffy, but if left to sit they tend to settle and become slightly more dense, like a really thick crepe.
When it comes to cooking them, they really have to sit on the hot pan longer than a normal pancake, and they come out a dark, golden brown, simply because of the brown sugar. Just wait until you see those lovely bubbles rise to the top of the pancake and then you’ll know it’s time to flip.
These are great with syrup, powdered sugar, and I bet even ice cream and whipped cream. Included is the honey butter recipe that, while it looked fabulous, I didn’t make due to allergy concerns.
If anybody who decides to make these awesome treats decides to make it,let me know how it tastes.
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Sweet Potato Pancakes
As is served at Boatwright’s, Port Orleans Riverside and The Wave Restauraunt, Contemporary Resort
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, beaten
6 tablespoons vegetable oil
1 tsp vanilla extract
1 12-ounce can of sweet potato, mashed (approx 2 fresh sweet potatoes)
Combine brown sugar and dry ingredients in a mixing bowl. Stir in milk and eggs, then add oil and vanilla. Beat until smooth using a mixer or wire whisk. Fold in sweet potatoes, making a very lumpy batter.
In a small nonstick frying pan, heat one teaspoon vegetable oil over medium heat, wiping out excess oil with a paper towel. Pour batter to desired pancake size (I prefer 1/3 cup).
Cook until dark brown on both sides, flipping only once when bubbles rise to the top of the batter (see pictures). Serve warm with honey butter, if desired.
Honey Pecan Butter
1 stick butter, room temperature
1/4 cup honey
1/4 cup toasted pecans
To make pecan honey butter, combine butter, honey and toasted pecans. Return to fridge before serving to chill slightly. For best results, prepare before pancakes.