Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 5 1/2 tablespoons sugar
- 1/2 tablespoon baking soda
- 1 tablespoon baking powder
- 3 cups buttermilk
- 3 large 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. Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it 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 ladleful and cook the pancakes, in batches, until golden brown on each side. Serve immediately with Spiced Pecans and Peach Butter.
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 cup
Peach 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
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By Chef #840765
Asheville, NC
on December 12, 2011
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this is a good recipe BUT I've got the Tupelo Honey Cookbook in front of me, and it's not the same recipe. The baking soda & baking powder ingredient measurements are different. The Tupelo Honey Cookbook recipes is a follows:
1 large sweet potato
2 ¾ C all-purpose flour
1 teaspoon salt
5 tablespoons + 1 1/2 teaspoons sugar
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
3 cups buttermilk
3 eggs
2 tablespoons unsalted butter, melted
2 tablespoons tupelo honey
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Peach butter
Spiced pecans
The rest of the directions are the same. Like I said, this is a good recipe "as is" but it's not the actual Tupelo Honey Restaurant Recipe.
By especkenheuer_9...
El Dorado Hill, CA
on November 02, 2011
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These pancakes are SOOO good! I made the batter the night before and they cooked up perfectly the next morning. Will definitely make these again!
BTW - if you are in Asheville, NC you must make a stop at the Tupelo Honey Cafe - 4 of us order $100 worth of breakfast just so we could taste what we wanted to taste - everything was fabulous! Worth every penny!
By Ria_Ria
Ames, IA
on January 29, 2011
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Excellent! I made the batter, butter and roasted pecans the night before...turned out great! : The sweet potato flavor was just right. This recipe yields a lot of pancakes...I made six 6 inch pancakes and still had batter left over. Pecans are very spicy and the peach butter was yummy.
Read all 25 reviews