Recipe courtesy of Brenda's French Soul Food
Total:
35 min
Active:
15 min
Yield:
about 1 dozen pancakes
Level:
Easy

Ingredients

Butter Pecan Sauce:
  • 1/2 pound/2 sticks butter
  • 2 1/2 cups brown sugar
  • 1/2 teaspoon salt
  • 2 cups pecan pieces, chopped
  • 1/2 cup heavy cream

Directions

Confectioners' sugar, optional

Whisk the eggs, flour, roasted sweet potato puree, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg and salt together. If needed, thin the batter with some milk. 

Heat the griddle to medium heat. Place two 2-ounce dollops of batter on the griddle. Cook for 3 to 4 minutes on each side. Place the pancakes on serving dish and ladle 3 ounces of Butter Pecan Sauce over the pancakes. Garnish with confectioners' sugar if desired.

Butter Pecan Sauce:

Slowly melt the butter, turn the heat up to medium and add the brown sugar and salt. Whisk together until the sugar is melted. Turn off the heat and add the pecans and cream. Whisk until evenly incorporated.

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