SWEET POTATO/YAM OR PUMPKIN PANCAKES WITH WARM MAPLE SYRUP AND TOASTED NUTS
about 12 (4-inch) diameter pancakes
1 1/3 cups sifted flour
In a medium bowl, sift together the flour, sugar, baking powder, and salt. In a second small bowl, combine eggs and milk, blending well; stir in sweet potato/yam or pumpkin and vanilla. Add sweet potato mixture to dry ingredients, beating just until dry ingredients are moistened. Stir in oil, mixing well.
For each pancake, pour ¼ cup batter onto a hot, lightly greased skillet or a griddle over moderate to high heat or electric griddle or electric fry-pan set at 375 degrees F. Turn pancakes when puffed, full of bubbles, and the edges are cooked. Cook pancakes until done and lightly browned, pressing down slightly with a spatula.
Serve immediately or keep warm in a very slow oven (150 degrees F.) while preparing remaining pancakes. Pass warm maple or maple-flavored syrup and toasted nuts to serve over pancakes as desired
Variations: Add cinnamon and/or nutmeg to taste to pancake batter.
Serve with crisp-cooked bacon slices or sautéed sausage patties or links of choice.