You will never taste a better pancake!
|1 Pkg||of Maple Leaf Ready Crisp Pieces|
|1/2 cup||(120 ml) unsalted butter, plus extra for cooking|
|2 cups||(475 ml) buttermilk, or 2 cups milk plus 2 tbsp lemon juice|
|2 cups||(240 g) all-purpose flour|
|1/4 cup||(50 g) granulated sugar|
|2 tsp||(10 ml) baking powder|
|1 tsp||(5 ml) baking soda|
|1 tsp||(5 ml) salt|
|2 tsp||(10 ml) vanilla extract or 2 vanilla beans scraped|
|2||medium sweet potatoes, diced, boiled & mashed|
|1 tsp||(5 ml) cinnamon|
|1/2 tsp||(2.5 ml) nutmeg|
|1 cup||(110 g) pecans chopped|
Melt butter in the microwave. Set aside to cool. Measure the buttermilk, or stir milk with lemon juice then let stand until slightly thickened, at least 5 min. In a large bowl, stir flour with sugar, baking powder, baking soda, cinnamon, nutmeg, pecans, bacon and salt.
In a medium bowl, whisk eggs, mashed sweet potatoes, buttermilk, cooled melted butter and vanilla. Pour into well in flour mixture. Using a wooden spoon, stir until just blended. The batter should be a bit lumpy. For fluffy pancakes, mix as little as possible.
Lightly coat a large frying pan with butter and set over medium heat. Pour 1/3 cup (75 mL) batter into pan. Pancake will be about 6-8 inches wide. Add 1 or 2 more pancakes.
Cook until bubbles form on the top of each pancake and edges begin to brown, 2 to 4 min. Using a wide spatula, flip and continue cooking until the bottoms of pancakes become golden, 2 to 3 min. Don’t press or they will become tough.
Serve right away or place on a plate and keep warm in a low-temperature oven while cooking remaining pancakes. Don’t forget the Maple Syrup!
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