Recipes for November 7, 2009:

Sweet Potato Pancakes

Note: These pancakes have fantastic flavor, but here's some notes from experience cooking them: If batter appears too thick to pour easily onto the griddle, add some more milk. Also, don't go by color for doneness, check to see if the center is fully cooked. They cook up darker than regular pancakes, and it might make you think to remove them before they are fully cooked inside. They are very moist. They can be frozen, and then popped in the toaster when you want one!

1 1/2 cups sifted all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1 1/4 cups mashed cooked sweet potatoes (Peel and boil until tender)
1/4 teaspoon ground cloves
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted

Combine dry ingredients in a mixing bowl. Combine remaining ingredients in second bowl, add to flour mixture, stir until dry ingredients are just combined. Drop by tablespoons onto hot greased griddle and cook, flipping once, until browned on both sides.

Makes about 24 pancakes.