Sweet Potato Pancakes

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 Maple syrup, pure

• Baking & Spices

  • 1 3/4 cup All-purpose flour
  • 1 tbsp Baking powder
  • 2 tbsp Brown sugar, light
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Kosher salt

• Nuts & Seeds

  • 3/4 cup Pecans

• Dairy

  • 1/4 cup Butter
  • 1 1/2 cups Whole milk

• Frozen

  • 1 1/2 cups Sweet potato casserole

Found on afamilyfeast.com

Description

Ingredients

• 2 large eggs
• 1½ cups whole milk
• ¼ cup butter melted, plus more to butter the griddle
• 1½ cups leftover sweet potato casserole, see our recipe here
• 1¾ cup all-purpose flour or more, see note
• 2 tablespoon light brown sugar
• 1 tablespoon baking powder
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ¾ cup pecans
• Pure maple syrup, for serving

Directions

• In a large bowl beat eggs with butter and milk. Stir in the sweet potato casserole. (It’s OK if a little topping gets mixed in; pecans and brown sugar topping from the casserole)
• In a separate bowl, mix flour, brown sugar, baking powder, cinnamon and salt.
• Add dry to wet and stir just to combine.
• Preheat oven to 200 degrees to keep pancakes warm while you cook the entire batch.
• Heat one or two griddle pans to medium low and grease each with butter. (Make sure the pan is completely up to temperature before adding the butter)
• Use a quarter cup measuring cup and scoop the batter onto the pans, about four per pan. Cook until the edges start to dry and the bottom is browned then flip, about 2-3 minutes. Cook on the other side until brown and place on a cookie sheet then place the cookie sheet in the oven to keep warm while you continue to cook.
• While the pancakes are cooking, heat a small sauté pan over medium and add the pecans. Dry toast for about five minutes until browned, tossing often. Set aside to cool and coarsely chop or leave whole.
• To serve, drizzle with maple syrup and top with toasted pecans.