Sweet Potato Pancakes

I found this recipe in the Houston Chronicle-so yummy and just in time for Fall. The ideas seem endless, too-if you want to jazz them up. Would be great to make ahead and just reheat on Thanksgiving morning! Enjoy!!!

• Ready In: 1 hr
• Serves: 8
• Yields: 24 pancakes

Ingredients

• 1 1⁄2 cups flour
• 1  pinch salt
• 2  teaspoons baking powder
• 1⁄2 teaspoon cinnamon
• 2  eggs, beaten
• 3⁄4 cup milk (or more if needed)
• 1⁄4 cup brown sugar
• 1  cup mashed sweet potatoes (about 3/4 lb cooked)
• 2  tablespoons butter, melted
•  chopped pecans (optional)

Directions

1. Sift together the flour, salt, baking powder, and cinnamon in a large bowl.
2. Stir together eggs, milk, brown sugar, sweet potatoes, and melted butter. Combine with the flour mixture.
3. Drop by spoonfuls onto a hot griddle. Once a few holes appear on the surface, flip. Cook for another 2-3 minutes, or until the pancake springs back when pressed in the center.
4. Sprinkle with chopped pecans, if desired; then serve with butter and syrup.