Ingredients
The following ingredients have 4 Servings
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour, (I use White Lily)
- 3 tablespoons packed light brown sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 eggs, (beaten)
- 1 1/2 cups whole milk
- 3 tablespoons butter, (melted)
- 1/2 teaspoon vanilla extract
- 1 cup mashed sweet potato
- Vegetable oil
- 2/3 cup pecan halves or pieces
- 1 tablespoon butter
- 1 tablespoon brown sugar
- 1 (7-ounce) jar marshmallow creme
- 2 tablespoons boiling water
Instruction
- In a large bowl, combine both flours, brown sugar, baking powder, cinnamon, nutmeg, and salt.
- In a medium bowl, whisk together eggs, milk, melted butter, and vanilla. Stir in sweet potato until evenly combined.
- Make a well in the middle of the dry ingredients and add the wet ingredients. Stir with a wooden spoon or rubber spatula until mixed.
- Heat a griddle or nonstick pan over medium heat. Coat with Vegetable oil.
- Pour batter onto heated and greased griddle, forming pancakes about 4 inches across. Cook until bubbles form on the surface. Flip over and cook until cooked through.
- Melt 1 tablespoon butter in a small pan. Add pecans and cook, stirring frequently until toasted, 2 to 3 minutes. Sprinkle 1 tablespoon brown sugar on top. Stir to coat pecans. Once sugar is melted, remove pan from heat.
- Place marshmallow fluff in a medium bowl. Add boiling water and whisk until smooth.
