1 cup all purpose flour

1 tsp baking powder

¼ tsp baking soda

¼ tsp salt (JQD Popcorn salt)

½ tsp cinnamon

¾ cup buttermilk

½ cup sweet potato pumpkin butter

1 large egg

Butter for cooking and serving

1 cup toasted pecan pieces

Maple syrup to serve

In a large bowl mix the dry ingredients with a whisk. In a medium bowl mix the buttermilk, sweet potato pumpkin butter and egg. Add wet ingredients to dry ingredients and mix with a wooden spoon until just combined. Measure 1/3 cup onto a buttered griddle at medium heat for 3 minutes until the bubbles pop leaving small holes. Flip and and cook one more minute. Serve with butter, pecans and maple syrup.

Serves 4