This delicious twist on traditional flapjacks is so good you’ll want to serve it every Sunday!
Photo by Gwénaël Le Vot
MAKES 12–15
2 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
1 teaspoon cardamom (or cinnamon)
½ teaspoon nutmeg
½ cup chopped pecans
1 cup sweet potato puree or mashed, about 1 large sweet potato
3 tablespoons packed brown sugar
4 tablespoons unsalted butter, melted
2 large eggs
1½ cups buttermilk (more if needed)
1½ teaspoons vanilla extract
Additional unsalted butter, for cooking
Honey butter, for serving (see recipe below)
Maple syrup, for serving
Chopped pecans, for garnish
In a large bowl, combine flour, baking powder, baking soda, salt, cardamom, nutmeg and pecans. In another medium bowl, combine sweet potato puree, sugar, butter, eggs, buttermilk and vanilla. Add wet ingredients to dry and mix just until incorporated. Do not overmix—mixture will be slightly lumpy. Set aside for at least 10 minutes.
In a large skillet or griddle over medium heat, add 1 tablespoon butter and spread over surface. Using a ¼-cup measuring cup, scoop batter into skillet—three at a time. Cook until bubbles start to form in batter and pancakes are golden brown underneath, about 2–3 minutes. Flip and cook until opposite sides are golden brown. Remove and keep warm in a 200 F oven. Repeat with remaining batter. Serve pancakes with honey butter and syrup, garnished with chopped pecans.
Honey Butter
½ cup unsalted butter, softened
1 tablespoon honey
Pinch of cardamom or cinnamon
In a medium bowl, thoroughly combine butter, honey and cardamom. Cover and store leftovers in an airtight container and refrigerate up to two months. Butter will last up to six months in the freezer.
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