Provided by Tupelo Honey Chef Eric Gabrynowicz

Prep Time: 1.5 hours

Cook Time: 7 minutes

Servings: 5 servings

INGREDIENTS

• 2 3/4 cups all-purpose flour
• 1 tsp salt
• 5 1/2 Tbsp sugar
• 1/2 Tbsp baking soda
• 1 Tbsp baking powder
• 3 cups buttermilk
• 3 Large Eggs
• 2 Tbsp butter melted
• 1 large sweet potato roasted & cooled
• 2 Tbsp honey
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

INSTRUCTIONS

1. In a large bowl, combine the flour, salt, sugar, baking soda and baking powder.
2. In a sepa- rate bowl, whisk together the buttermilk, eggs and melted butter then add this mixture to the dry mixture.
3. Peel and mash the sweet potato, place it in a bowl and add the honey, cin- namon and nutmeg. Mix it well.
4. Add this mixture into the pan- cake batter. Let the batter stand for one hour (or you can make it a day ahead of time).
5. Heat a skil- let over medium heat. Add the batter by the ladleful and cook the pancakes, in batches, until they are golden brown on each side.
6. Serve immediately and top with preferred toppings such as spiced pecans and peach but- ter or fried chicken.