SWEET POTATO PECAN PANCAKES
This is not only wonderful for breakfast, but also as a different side dish with a nice baked ham slice.
Provided by Geema
Categories Breakfast
Time 30m
Yield 12 pancakes
Number Of Ingredients 11
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-PECAN PANCAKES
These pancakes go best with our Vanilla-Maple Syrup (Recipe #186941). You can use 3/4 cup mashed winter squash instead of the sweet potatoes, if desired. Cooking Light 2000
Provided by nsomniak6
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons pecans, baking powder, pumpkin-pie spice, and salt in a large bowl.
- Combine milk and next 4 ingredients (milk through eggs); add to flour mixture, stirring until smooth. Stir in sweet potatoes.
- Spoon about 1/4 cup batter onto a hot nonstick griddle or large nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.
- Sprinkle pancakes with 2 tablespoons pecans.
Nutrition Facts : Calories 288.4, Fat 7.6, SaturatedFat 1.2, Cholesterol 71.3, Sodium 323.5, Carbohydrate 47.4, Fiber 3.5, Sugar 14.6, Protein 7.8
SWEET POTATO PANCAKES
Provided by Food Network
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 18
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.
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
Folks are sure to flip over these tastefully different pancakes! "They're a twist on the traditional potato pancake," relates Mari Krajec of Lindenhurst, Illinois. "Sour cream, onion and red pepper give them a unique flavor that everyone seems to love, I usually double the recipe because they disappear so quickly."
Provided by Taste of Home
Categories Breakfast Brunch Side Dishes
Time 30m
Yield 5 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the sweet potatoes, onions, eggs, flour, salt and pepper; mix well. Drop batter by 1/4 cupfuls onto baking sheets coated with cooking spray; flatten slightly. , Bake at 400° for 8 minutes; turn pancakes over. Bake 8-10 minutes longer or until potatoes are tender and pancakes are golden brown. Top with sour cream; garnish with red pepper and onions if desired.
Nutrition Facts : Calories 171 calories, Fat 4g fat (2g saturated fat), Cholesterol 90mg cholesterol, Sodium 283mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
SWEET POTATO PANCAKES WITH PECAN HONEY BUTTER
These are sensational pancakes. Not much more work than everyday pancakes and definitely worth making for a special occasion (or just everyday).
Provided by evelynathens
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 1202.5, Fat 56.2, SaturatedFat 21.1, Cholesterol 232.4, Sodium 663.7, Carbohydrate 161.5, Fiber 5.3, Sugar 88, Protein 17.3
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