Sweet Potato Pancakes With Pecan Honey Butter - cooking recipe

Ingredients

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
3 eggs
6 tablespoons vegetable oil
1 teaspoon vanilla extract
1 (12 ounce) can sweet potatoes, mashed (canned or frozen)
Pecan Honey Butter
1/2 cup butter (at room temperature)
1/4 cup honey
1/4 cup toasted pecans

Preparation

To make pecan honey butter: Combine butter, honey and toasted pecans.
Set aside.
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).
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).
Serve pancakes warm with pecan honey butter.