Sweet Potato Pancakes
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 30
Servings: 6
Difficulty: Intermediate
1 medium sweet potatoes
2 cups milk
2 cups Dolly Parton's Buttermilk Pancake Mix
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
3 tablespoons melted butter
SYRUP:
1/4 cup butter
1/4 cup firmly packed brown sugar
1/4 cup honey
1/2 cup chopped pecans
PAM® Original No-Stick Cooking Spray
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 292 mg | 28% |
Carbohydrate | 66 g | 22% |
Cholesterol | 74 mg | 25% |
Total Fat | 25 g | 38% |
Iron | 2 mg | 13% |
Calories | 513 kcal | 26% |
Sodium | 664 mg | 28% |
Protein | 10 g | 20% |
Saturated Fat | 11 g | 54% |
Sugars | 34 g | 3% |
Vitamin C | 4 mg | 7% |
Prick sweet potato several times with a small paring knife and place on microwave-safe plate. Microwave on high 4 minutes. Flip sweet potato and continue microwaving until very soft, 3 to 4 minutes. Cut potato in half and let it cool for a couple minutes. Scoop potato flesh into blender container. Pour in milk. Blend until very smooth.
Pour sweet potato into a large bowl. Stir in pancake mix, cinnamon, nutmeg, egg, and melted butter until large lumps disappear.
SYRUP:
Melt butter in a small saucepan over medium heat. Stir in brown sugar and honey; bring to a boil, stirring frequently. Boil about 1 minute, until brown sugar is dissolved. Stir in pecans. Keep warm over very low heat.
Spray large nonstick skillet or electric griddle with PAM® and heat over medium heat (350°F). Pour about 1/4 cup batter per pancake onto skillet or griddle. Cook 1 to 2 minutes per side, turning once when tops bubble and bottoms are lightly browned.
Serve your sweet potato pancakes topped with warm pecan syrup!
Sweet Potato Pancakes