This recipe calls for sweet potato pancakes, bacon, fried chicken, eggs, apples, blueberries, and maple syrup.

In a nutshell, that’s one heck of a Southern brunch entree.

Featured at Asheville, North Carolina’s Tupelo Honey Cafe, the Shoo Mercy Sweet Potato Pancakes are a favorite among customers, and we can definitely see (and taste!) why.

Lucky for us, Chef Eric Gabrynowicz, Tupelo Honey’s executive chef and VP of Culinary, shared the recipe for these Shoo Mercy Sweet Potato Pancakes and even gave us a tip or two on Southern cooking.

Tell us about this recipe.

This pancake recipe hits the note of indulgence. It’s the showstopper on the table and built to be just that.

I don’t know of a more perfect food than sweet potato pancakes, fried chicken and fried eggs!

When would you make these sweet potato pancakes?

I would eat the Shoo Mercy pancake at any meal period – any day, any season. It screams comfort and happiness.

What’s your favorite Southern meal of all time?

I had a beautiful meal recently in Atlanta that sang about Southern hospitality from the mountaintops at Steven Satterfield’s Miller Union.

It was modern, fun, fresh and rooted in Southern culture. It was everything I wanted from a dining experience.

For those learning to cook Southern meals, what do you think is the one thing that should know?

Don’t be intimidated by the rich history of certain recipes. Be bold and make mistakes.

Also, the most important thing to know about Southern cuisine is respecting your ingredients are paramount to a great meal.

Recipe for Shoo Mercy Sweet Potato Pancakes 

Ingredients

3 ea. 2-oz. pancakes, cooked (recipe below)

2 eggs, cooked sunny side up

2 pieces of Bacon, cooked

¼ cup of Spiced Pecans

1 Tbsp. Butter

Powdered Sugar, as needed

1 ea. Fried Chicken Breast, hot

1 ea. Baked Apple half, warm

2 Fl. Oz. 100% Maple Syrup

5 ea. Pickled Blueberries

Recipe for Sweet Potato Pancakes

yield: 5 servings

Ingredients

2 3/4 cups all-purpose flour

1 teaspoon salt

5 1/2 tablespoons sugar

1/2 tablespoon baking soda

1 tablespoon baking powder

3 cups buttermilk

3 large eggs

2 tablespoons butter, melted

1 large sweet potato, roasted and cooled

2 tablespoons honey

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

Directions
In a large bowl, combine the flour, salt, sugar, baking soda, and baking powder.

In a separate bowl, whisk together the buttermilk, eggs, and melted butter, and then add this to the dry mixture.

Peel and mash the sweet potato, place it in a bowl, and then add the honey, cinnamon, and nutmeg and mix it well.

Add this mixture into the pancake batter. Let the batter stand for 1 hour (or you can make it a day ahead of time).
Heat a skillet over medium heat.

Add batter by the ladleful and cook the pancakes, in batches, until golden brown on each side.

Serve immediately and top with preferred toppings such as spiced pecans and peach butter.

Assembly     

Place 3 pancakes onto a large serving plate.

Cross bacon strips over on another atop the pancakes to form an X.

Place fried chicken on top of bacon.

Lay eggs next to the pancakes.

Place apple cut side up adjacent to the pancakes, leaning on them slightly.

Garnish with pecans over the chicken, spilling some onto the pancakes and eggs.

Place blueberries in and around the apple half.

Top the fried chicken with butter and finish with powder sugar and maple syrup.