Prep: 10 min. Cook: 30 min.
Ingredients4 tablespoons butter, divided3 large eggs, room temperature1/2 cup 2% milk1/4 cup canned sweet potatoes in syrup, mashed1/2 cup all-purpose flour1/4 teaspoon salt1/2 cup maple syrup1/4 cup chopped pecans
DirectionsPreheat oven to 400°. Place 2 tablespoons butter in a 10-in. ovenproof skillet. Place in oven until butter is melted, 4-5 minutes; carefully swirl to coat evenly. Meanwhile, in a large bowl, whisk eggs, milk and sweet potatoes until blended. Whisk in flour and salt. Pour into hot skillet. Bake until puffed and sides are golden brown and crisp, 20-25 minutes. In a small saucepan, combine syrup, pecans and remaining 2 tablespoons butter. Cook and stir over medium heat until butter is melted. Remove pancake from oven; serve immediately with syrup.
1serving: 261 calories, 14g fat (6g saturated fat), 115mg cholesterol, 210mg sodium, 30g carbohydrate (19g sugars, 1g fiber), 5g protein.
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