http://www.orlandosentinel.com/the-...ave-breakfast-buffet-20110315,0,3782721.story
Heather McPherson, Sentinel Food Editor
9:57 a.m. EDT, March 16, 2011
The Wave of American Flavors at Disney's Contemporary Resort has added a breakfast buffet.
For $18.49 guests can choose from standard breakfast fare including eggs (scrambled or omelets to order), grits, pancakes, bacon, creamy gravy, hash browns, quiche and more.
The cost is $10.99 for guests ages 3 to 9.
To make reservations, book online or call 407-WDW-DINE or 407-939-3463 up to 180 days prior to your visit.
Here's a little taste you can make at home.
Sweet Potato Pancakes With Pecan-Honey Butter
Yield: 4 to 6 servings
Pancakes:
2 1/4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/2 cups milk
1 1/4 cups brown sugar
3/4 cup cooked, mashed sweet potato (from about 1 small sweet potato)
3 large eggs
3 tablespoons vegetable oil
1 teaspoon vanilla extract
Pecan-honey butter:
1 stick butter, room temperature
1/4 cup honey
1/4 cup chopped toasted pecans
1. Heat oven to 225F. Sift flour into a large bowl. Add baking powder, cinnamon, nutmeg and salt; whisk until combined. Combine milk, brown sugar, sweet potato, eggs, vegetable oil and vanilla extract in a large bowl; whisk until well blended. Add milk mixture to flour mixture and stir until just blended.
2. Heat nonstick griddle or skillet over medium-low heat until a few drops of water sizzle on the surface. If using an electric skillet, preheat to 350F.
3. Spoon about 1/4 cup of batter per pancake onto skillet. Cook on first side until tops bubble and sides look dry; flip and cook until golden brown, about 2 minutes more.
4. Place cooked pancakes on a baking sheet and place into preheated oven to keep warm. Repeat process with remaining batter.
5. For pecan-honey butter, stir together butter, honey and pecans in a medium bowl. Top pancakes with honey-pecan butter and serve immediately.