Ingredients Jump to Instructions ↓

  1. 2 3/4 cups all-purpose flour

  2. 1 teaspoon salt

  3. 5 1/2 tablespoons sugar

  4. 1/2 tablespoon baking soda

  5. 1 tablespoon baking powder

  6. 3 cups buttermilk

  7. 3 large eggs

  8. 2 tablespoons butter, melted

  9. 1 large sweet potato , roasted and cooled

  10. 2 tablespoons honey

  11. 1 teaspoon ground cinnamon

  12. 1/2 teaspoon ground nutmeg Spiced Pecans, recipe follows Peach Butter, recipe follows

  13. 1 cup pecans, chopped

  14. 1/2 tablespoon butter

  15. 1/2 tablespoon tupelo honey

  16. 1/4 teaspoon cayenne pepper

  17. 1/4 teaspoon sea salt

  18. 1/2 cup peaches, peeled and diced

  19. 1/2 pound butter, softened

  20. 1/4 cup brown sugar Pinch sea salt

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder. In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture. Peel and mash the sweet potato, place it in a bowl, and then add the honey , cinnamon, and nutmeg and mix it well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time). Heat a skillet over medium heat. Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter. Heat a medium skillet over medium heat. Add all the ingredients and cook until the pecans are lightly brown and caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in an airtight container. Yield: about 1 cup In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve. Yield: about 1 1/2 cups


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