1½cups (360 ml)buttermilk (whole milk or dairy free milk can be substituted)
1¼cups (250 g)brown sugar
¾cup (180 g)mashed, cooked sweet potatoes
3largeeggs, separated and at room temperature
3tablespoonbutter, very soft (or *brown butter, at room temperature)
1teaspoonvanilla extract
Pecan Honey Butter
1stick (113 g)butter, at room temperature
¼cup (60 ml)honey
¼cup (60 g)chopped toasted pecans
Instructions
Sift flour, baking powder, cinnamon, nutmeg, and salt in a large bowl; set aside.
Whisk together buttermilk, brown sugar, sweet potatoes, egg yolks, butter, and vanilla extract in a large bowl. Add flour mixture and whisk just until combined. Whisk egg whites until foamy and pour into the bowl, blending well.
Heat a nonstick skillet over medium low to medium heat. Dollop about ¼ cup of batter per pancake into skillet and cook on the first side until bubbles form. Flip and continue to cook on the opposite side until golden brown, about 2 more minutes. Repeat with remaining batter. To keep pancakes warm while cooking the rest, place in a 225° F oven on a baking sheet.
Stir together pecan honey butter ingredients until smooth. Serve pancakes with pecan honey butter and warm maple syrup.
Notes
*to make brown butter, melt butter (at least 2 tablespoon more than you will need for this recipe) in a small saute pan over low heat. Continue to melt and stir occasionally until butter bubbles and begins to brown. Watch it carefully as it can go from brown to burnt in no time. Pour the butter and any brown bits into a small bowl or container and allow to come to room temperature before using in this recipe. Any extra brown butter can be refrigerated and used for other purposes. **to freeze, place pancakes in a single layer on a baking sheet and freeze until solid. Store in a large ziptop bag in the freezer, removing pancakes as needed and thawing slightly before reheating. Can be reheated in a frying pan on low heat, the microwave, or in a toaster or toaster oven.