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Quitchurbitchin Cakes
Sweet Potato Pancakes with Honey Cinnamon Butter
Total Time
30
minutes
mins
Course:
Breakfast, Brunch
Cuisine:
American
Keyword:
Breakfast cakes, flap jacks, honey cinnamon butter, hot cakes, Left-over sweet potatoes, pancake, quitchurbitchin cakes, sweet potato, sweet potato breakfast, sweet potato flapjacks, sweet potato griddle cakes, Sweet Potato Hot cakes, sweet potato pancakes
Yield:
20
Author:
Inna Shitzsho
Equipment
Electric Griddle
or Non-stick Skillet
Materials
Pancakes
1
Large Sweet Potato-Baked, soft & peeled
2 ¾
cup
All-purpose flour
1
tsp
Salt
5 ½
Tbsp
Brown sugar
½
tsp
Baking soda
1
Tbsp
Baking Powder
3
cups
Buttermilk
3
Large Eggs
2
Tbsp
Melted Butter
2
Tbsp
Honey
1
tsp
Cinnamon
½
tsp
Nutmeg
¾
cup
Finely Chopped Pecans
Honey Cinnamon Butter
½
cup
Unsalted Butter- lightly softened
3
tsp
Honey
¼
tsp
Cinnamon
Maple Syrup
Instructions
Cook the Sweet Potato
Clean the sweet potato and use a knife to poke 3-5 holes in it
Microwave the potato for 5-7 minutes (more or less depending on the potato size
Test the potato- It should squeeze easily, and be soft in the middle when it is sliced
If the potato is not fully soft, cook for additional minutes in the microwave
If the potato is cooked, peel, dice, and add to a large mixing bowl
Prepare Butter
Use a mixer to blend the Butter, Honey, and Cinnamon
Make the Batter
Add Flour, Salt, Brown Sugar, Baking Soda, and Baking Powder to the mixing bowl
Add Buttermilk, Eggs, Butter, Honey, Cinnamon, Nutmeg, Pecans, and cooked sweet potatoes
Use a mixer to blend
Ladle batter into 4-5 inch circles on a 350-degree griddle (or skillet at Medium heat)
Wait until the cakes bubble, and then flip and cook until golden
Remove pancakes from the griddle and repeat with the rest of the batter
Serve with Honey-Cinnamon Butter and Maple syrup