The best part about this recipe is that, although there are a lot of different components, they can all be prepared ahead of time. That means an amazing, and quite simple, weekend breakfast without all the hassle.
Ok, so there are 3 parts to this recipe: the pancake, the butter, and the pecans.
I started with the butter (halving the recipe was plenty).
Ingredients:
1/2 cup peaches, diced (I still used the full amount of peaches, but if you wanted to stick true to the recipe, just 1/4 cup)--Another adjustment I would make for next time would be to mash them up just a little.
1 stick butter, softened
2 tbsp brown sugar
itty bitty pinch of sea salt
Directions:
Beat butter, sugar, and salt until light, then add peaches and beat until combined.
Scoop butter into individual portions and refrigerate until ready to serve.
Then I did the pecans.
Ingredients:
1 cup pecans, chopped
1/2 tbsp butter
1/2 tbsp honey
1/4 tsp cayenne pepper (I might have sprinkled a little too much of this on...)
1/4 tsp sea salt
Directions:
Heat skillet over medium heat and add all the ingredients to pan. Cook until lightly brown and caramelized, about 8 minutes. I stirred pretty consistently because I was worried about the pecans burning. Cool and then store in an airtight container.
Last up the pancake.
(even though now that I'm thinking about it, I started the whole process with baking the sweet potato!)
(Again, the following is the halved recipe which could comfortably serve 4)
Ingredients:
1 small sweet potato, or 1/2 a large one
1 & 1/4 cup, plus 2 tbsp flour
1/2 tsp salt
3 tbsp sugar
3/4 tsp baking soda
1/2 tbsp baking powder
1 & 1/2 cups buttermilk
1 & 1/2 egg (yes, I know, this one was a little hard to portion)
1 tbsp butter, melted
1 tbsp honey
1/2 tsp cinnamon
1/4 tsp nutmeg
Directions:
Prick sweet potato with fork and bake at 400 degrees for about 45 minutes. Let cool.
(this is the point in the story that I stopped for the day and I finished the rest of the batter in the morning, but you could do it all the night before if you wanted.)
Mix together flour, salt, sugar, baking soda, and baking powder in a large bowl. In a separate bowl, whisk together buttermilk, eggs, and melted butter, then add to dry mix. Peel and mash the sweet potato, adding to it the honey, cinnamon, and nutmeg. Add to batter and let stand for at least one hour. When you're ready, just prepare pancakes like usual. Heat griddle or skillet (over medium-high heat) and ladle batter in batches. Flip when bubbles begin to form and cook the other side for a bit.
Serve topped with peach butter and spiced pecans.
Seriously, if you can't make these for tomorrow, make 'em this weekend. These pancakes are d.e.l.i.c.i.o.u.s!
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