Recipe courtesy of Brenda's French Soul Food
Episode: Brunch
Print
Total:
35 min
Prep:
15 min
Cook:
20 min
Yield:
about 1 dozen pancakes
Level:
Easy

Ingredients

  • 4 eggs
  • 3 3/4 cups flour
  • 2 cups roasted sweet potato puree
  • 1/4 cup brown sugar
  • 2 tablespoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1 1/2 teaspoons ground nutmeg
  • 1 1/2 teaspoons salt
  • Milk, as needed
  • Butter Pecan Sauce, recipe follows
  • Confectioners' sugar, optional
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

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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