1 cup sifted flour
1 tsp. baking powder
2 tbsp. sugar
1/2 tsp. ground cinnamon
pinch ground cloves
2/3 cup cooked, mashed sweet potatoes
2 tbsp. butter, melted
1 egg, beaten
1 1/4 cups milk
In a large bowl, combine flour, baking powder, sugar and spices.
In a separate bowl, whisk together remaining ingredients until smooth.
Add potato mixture to flour mixture and mix until blended.
Spray a griddle with non-stick spray (or brush with vegetable oil).
Drop 2 large tablespoons (for each pancake) onto sizzling hot griddle. Lower heat and cook until bottom of pancake is nicely browned and tiny bubbles form along top edges; flip with spatula. Brown other side.
Serve with melted butter and syrup or strawberry sauce and whipped cream.
Note: Adjust batter if needed, adding milk if batter is too thick and flour if batter is too thin. A thicker batter will make for thicker pancakes that will take longer to bake in the centers. For wide, thin pancakes, use a thin batter.
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