A sweet, nutty breakfast inspiration from the Port Orleans resort recipe collection

Sweet Potato Pancakes with Pecan Honey Butter captures all the seasonal fall and winter flavors from the earthiness of the spuds to the nutty topping.

Food historians tell us that the pancake is one of mankind’s oldest forms of bread. So is it any wonder it is a breakfast favorite in many cuisines? Today’s recipe request is from the 2003 recipe files of Boatwright’s at Disney’s Port Orleans Resort – Riverside located in Lake Buena Vista. Boatwright’s no longer serves breakfast but the full-service eatery inspired by a shipbuilder’s paradise still offers down-home specialties at dinner with a Southern flair. For dining information, call 407-939-3463.

SWEET POTATO PANCAKES WITH PECAN HONEY BUTTER

Yield: 12-15 pancakes.

Pancakes:

1 1/4 cups brown sugar

2 teaspoons baking powder

1/4 teaspoon salt

2 1/4 cups all-purpose flour

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 1/2 cups milk

3 eggs

6 tablespoons vegetable oil

1 teaspoon vanilla extract

12-ounce can sweet potato (canned or frozen), mashed

Pecan honey butter:

1 stick butter (at room temperature)

1/4 cup honey

1/4 cup toasted pecans

1. To make pecan honey butter, combine butter, honey and toasted pecans. Set aside.

2. To make the pancakes, combine dry ingredients in a mixing bowl. Stir in milk and beaten eggs. Add oil and vanilla. Beat until smooth. Fold in the mashed sweet potatoes (should result in a lumpy texture).

3. In a small nonstick frying pan, heat 1 teaspoon vegetable oil over medium heat. Pour in batter to desired size. Cook until dark brown (sweet potato pancakes take a little longer to cook than regular pancakes because of the density of the sweet potatoes).

4. Serve pancakes warm with pecan honey butter.