Sweet Potato Pancakes with Pecan-Honey Butter from The Wave

Tired of those darn New Year’s resolutions already? Here’s a great brunch dish from The Wave of Contemporary American Flavors (or just “The Wave) at Walt Disney World’s Contemporary Resort.

the wave buffet with mouse tales travel feature sweet potato pancakes with pecan-honey butter

©Disney

Sweet Potato Pancakes with Pecan-Honey Butter
Serves 4 to 6

Pancakes
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups milk
1 1/4 cups brown sugar
3/4 cup cooked, mashed sweet potato (from about 1 small sweet potato)
3 large eggs
3 tablespoons vegetable oil
1 teaspoon vanilla extract

Pecan-Honey Butter
1 stick butter, room temperature
1/4 cup honey
1/4 cup chopped toasted pecans

For pancakes:

  1. Preheat oven to 225°F.
  2. Sift flour into a large bowl. Add baking powder, cinnamon, nutmeg and salt; whisk until combined.
  3. Combine milk, brown sugar, sweet potato, eggs, vegetable oil and vanilla extract in a large bowl; whisk until well blended. Add milk mixture to flour mixture and stir until just blended.
  4. Heat a nonstick griddle or skillet over medium-low heat until a few drops of water sizzle on the surface. If using an electric skillet, preheat to 350°F.
  5. Spoon about 1/4 cup of batter per pancake onto skillet. Cook on first side until tops bubble and sides look dry; flip and cook until golden brown, about 2 minutes more.
  6. Place cooked pancakes on a baking sheet and place into preheated oven to keep warm. Repeat process with remaining batter.

For pecan-honey butter:

  1. Stir together butter, honey and pecans in a medium bowl.
  2. Top pancakes with honey-pecan butter and serve immediately.

 

The Wave features local, organic and seasonal items both a la carte from the menu or from the buffet tucked away at the back of the restaurant. Give it a try! I’m ready for my Walt Disney World vacation quote

– Kimberly

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