Yield: 12-15 pancakes
1 1/4 cups brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
2 1/4 cups all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups milk
6 tablespoons vegetable oil
1 teaspoon vanilla extract
12 ounces sweet potatoes (canned or frozen), mashed
Pecan honey butter:
1 stick butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans
1. To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.
2. 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).
3. 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).
4. Serve pancakes warm with pecan honey butter.
Recipe notes: This recipe was originally served at the now-closed Boatwright's at Disney's Port Orleans Resort. Disney chefs will make the breakfast by special request.
Send recipe requests to Heather McPherson, 633 N. Orange Ave., Orlando, FL 32801; e-mail firstname.lastname@example.org.Copyright © 2015, Los Angeles Times