Ezra Pound Cake |
Sweet Potato Pancakes With
Peach Butter and Spiced Pecans
Ingredients
- 2 1/2 cups organic wheat flour
- 1/4 cup of ground flax
- 1 teaspoon pink salt
- 4 tablespoons sugar (or 1 tablespoon of stevia)
- 1/2 tablespoon baking soda
- 1 tablespoon baking powder
- 3 cups buttermilk
- 3 large organic eggs
- 2 tablespoons butter, melted
- 1 large sweet potato, roasted and cooled
- 2 tablespoons honey
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Spiced Pecans, recipe follows
- Peach Butter, recipe follows
Directions
- In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder.
- In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture.
- Put the sweet potato, and honey, cinnamon, and nutmeg into a food processor and mix well. Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
- Heat a skillet over medium heat. Add batter by the ladlefull and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.
my pancakes, not as pretty as Ezra Pound Cake's but boy were they tasty! |
Spiced Pecans:
- 1 cup pecans, chopped
- 1/2 tablespoon butter
- 1/2 tablespoon tupelo honey
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon sea salt
Heat a medium skillet over medium heat. Add
all the ingredients and cook until the pecans are lightly brown and
caramelized, about 8 to 10 minutes. Remove from heat, cool, and store in
an airtight container.
Yield: about 1 cupPeach Butter:
- 1/2 cup peaches, peeled and diced
- 1/2 pound butter, softened
- 1/4 cup brown sugar
- Pinch sea salt
In a medium bowl, combine all ingredients and mix well until smooth. Cover and refrigerate until you are ready to serve.
Yield: about 1 1/2 cups
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