Sweet Potato Pancakes with Pecan Butter - Pinehurst Inn Bed & BreakfastPinehurst Inn Bed & Breakfast

Name: Sweet Potato Pancakes with Pecan Butter - Pinehurst Inn Bed & BreakfastPinehurst Inn Bed & Breakfast
Ingredients: PANCAKES; 1 cup all-purpose flour; 1 cup whole wheat flour; 4 tsp baking powder; 1/4 cup light brown sugar; 1 tsp cinnamon; 1/4 tsp nutmeg; pinch of salt; 2 cups milk (2% works fine), divided; 2 large eggs; 2 tsp vanilla extract; 4 TBLSP butter, melted & cooled; 1 med-large sweet potato, baked to tender (it can be done in the microwave or oven), cooled & peeled; PECAN BUTTER; 6 TBLSP butter, softened (I use salted butter); 1/4 cup chopped pecans (roasted adds depth of flavor, but is not necessary); 2 tsp light brown sugar; 2 tsp honey; 1/2 tsp vanilla extract; 1/4 tsp cinnamon

pinehurstinn.com

A recipe from Pinehurst Inn Bed & Breakfast in Bayfield, Wisconsin

View full recipe on pinehurstinn.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at pinehurstinn.com.

Share this recipe:

Cooking tools:

Blender
Cookie scoop
Pastry brush
Mixing bowl
Whisk
Skillet
Griddle
Stove
Oven
Baking sheet
Spatula
Fork
Measuring cup
Measuring spoon
Refrigerator

Ingredients

PANCAKES
1 cup all-purpose flour
1 cup whole wheat flour
4 tsp baking powder
1/4 cup light brown sugar
1 tsp cinnamon
1/4 tsp nutmeg
pinch of salt
2 cups milk (2% works fine), divided
2 large eggs
2 tsp vanilla extract
4 TBLSP butter, melted & cooled
1 med-large sweet potato, baked to tender (it can be done in the microwave or oven), cooled & peeled
PECAN BUTTER
6 TBLSP butter, softened (I use salted butter)
1/4 cup chopped pecans (roasted adds depth of flavor, but is not necessary)
2 tsp light brown sugar
2 tsp honey
1/2 tsp vanilla extract
1/4 tsp cinnamon