As Promised!

I’m all about trying to add super healthy ingredients and sweet potatoes are pretty up there in terms of vitamins and minerals. What’s that? You want me to put them in pancakes that taste and smell like donuts? Don’t mind if I do! I found this recipe on a preview for a new Disney cookbook and was immediately interested; I mean who doesn’t love pancakes!  Since pictures speak a thousand words, here was the process:

  

 Notes/Adjustments: Again, these were GREAT! So I just made a few adjustments. Since it was just the hubs and I, I only did half a stick of butter (but all the pecans and honey) for the topping. The honey was good but next time I might try brown sugar butter instead, I think it might match the flavor better. While no method for cooking the sweet potato is mentioned, I recommend the microwave. It was genius! Much faster than roasting or boiling. In our smallish microwave it took about 3ish minutes per side, flipping once. Just be sure to prodigiously perforate your potato to avoid a disaster and make sure your potato is very soft and cooked through. Also I did mine on a paper plate to contain the mess. We had to cook ours on pretty low heat for longer than the directions to keep the outside from burning and to get the inside cooked all the way. All in all, Delicious! I will for sure be making these fall delights again!

In other news, I'm having some serious motivation issues. I'm slowly widdling away my laundry list of excuses and I'm still having a tough time getting out there and doing it! The Michigan weather isn't helping at all either. Hopefully better news next time :/ Until then, Enjoy the pancakes!

From the Delicious Disney Holidays Cookbook which is in stores now (which I most definitely need):

Sweet Potato Pancakes With Honey-Pecan Butter
Serves 4 to 6

2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups milk
1 1/4 cups brown sugar
3/4 cup cooked, mashed sweet potato (from about 1 small sweet potato)
3 large eggs
3 tablespoons vegetable oil
1 teaspoon vanilla extract
1/2 cup butter, at room temperature
1/4 cup honey
1/4 cup chopped toasted pecans

1. Preheat oven to 225°F.
2. Sift flour into a large bowl. Add baking powder, cinnamon, nutmeg, and salt, and whisk until
   combined.
3. Combine milk, brown sugar, sweet potato, eggs, vegetable oil, and vanilla extract in a large bowl; whisk until well blended. Add milk mixture to flour mixture, and stir until just blended.
4. Heat a nonstick griddle or skillet over medium-low heat until a few drops of water sizzle on the surface. If using an electric skillet, preheat to 350°F.
5. Spoon about 1/4 cup of batter per pancake onto skillet. Cook on first side until tops bubble and sides look dry; flip and cook until golden brown, about 2 minutes more.
6. Place cooked pancakes on a baking sheet and place into preheated oven to keep warm. Repeat
   process with remaining batter.
7. Stir together butter, honey and pecans in a medium bowl.
8. Top pancakes with honey-pecan butter, and serve immediately.