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Sweet Potato Pecan Pancakes with Ginger Butter

Ingredients

Pancakes

  • 3 cups all-purpose flour
  • 1 cup wheat flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 3/4 cup chopped pecans
  • 2 tablespoons orange zest
  • 4 cups buttermilk
  • 1/3 cup canola oil
  • 3 1/2 cups peeled, boiled, mashed sweet potato (or same amount canned)
  • 4 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 6 eggs

Ginger Butter

  • 1 cup soft butter
  • 3 tablespoons finely chopped candied ginger

Instructions

  1. Pancakes: In large bowl stir together first 7 ingredients.
  2. In a separate bowl combine remaining ingredients. Add to dry ingredients and stir just until well-mixed.
  3. Pour batter onto a hot griddle by 1/3 cup measure (may need to be smoothed out a bit). Cook until slightly browned.
  4. Serve with Ginger Butter.
  5. Ginger Butter: Mix together until well-blended.

Yield: 24 pancakes

Recipe used with permission from The William Kehoe House, Savannah, Georgia.

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