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Sweet Tater Cakes
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Description
Moist, buttery and sweet, these pancakes are not your average breakfast meal. Made with sweet potatoes and topped with juicy peaches and toasted pecans you will be craving these every morning.
Ingredients
- FOR THE CAKES:
- 1-½ cup Flour (I Mix Half Whole Wheat Flour And Half All-purpose)
- 3 Tablespoons Baking Powder
- ½ teaspoons Baking Soda
- 1 teaspoon Salt
- ½ teaspoons Freshly Grated Nutmeg
- ½ teaspoons Cinnamon
- 1-¼ cup Cooked Sweet Potato, Without Skins (about 2 Potatoes)
- 2 whole Eggs, Beaten
- ½ Tablespoons Vanilla Extract
- 1-½ cup Whole Milk
- ¼ cups Butter, Melted
- _____
- FOR THE TOPPING:
- 3 cups Frozen Peach Slices
- ¾ cups Water
- 2 Tablespoons Brown Sugar
- ¾ cups Toasted Pecans
Preparation
In large bowl stir together all dry ingredients and spices.
In a smaller bowl add wet ingredients (sweet potatoes eggs, vanilla, milk and melted butter) and stir.
Add wet ingredients to dry and stir until just moistened.
Drop large tablespoons of batter onto a hot greased griddle or skillet.
Flip when bubbles form on the outer edges of pancake. Cook until done. About 5 minutes total.
For the topping:
Peaches with syrup: Place peaches, water and sugar in a saucepan and bring to a boil. Reduce heat to a simmer. Simmer until water has reduced into a syrup, about 5 or 10 minutes.
Serve syrup and peaches on top of pancakes. Top with toasted pecans.
More Recipes from Meredith {In Sock Monkey Slippers}
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