the eggs, flour, roasted sweet potato
puree, brown sugar, baking powder, baking soda
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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.