Source:

Vicky Bryant (found on internet)

Serves/Makes:12 small pancakes

Ingredients

• 2 tbsp (30 ml) unsalted butter, melted
• 1/2 cup (125 ml) cooked sweet potatoes, peeled and chopped, or roughly mashed
• 1 egg
• 1/3 cup (80 ml) all-purpose flour
• 1/2 tsp (2 ml) baking powder
• 1/4 cup (60 ml) milk (or more)
• sour cream

Preparation

• Place sweet potatoes in a mixing bowl.
• Add egg and mix well.
• Stir in the flour and add the baking powder.
• Add up to 1/3 cup (80 ml) of milk, stirring.
• Stir in 1 tbsp (15 ml) butter.
• The mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon.
• Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp (2 ml) butter.
• Spoon 3 tbsp (45 ml) of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes.
• Using a spatula, flip the pancakes and cook another 2 minutes.
• Remove pancakes from the skillet and keep warm on a covered plate in the oven.
• Repeat the procedure until all the pancakes are cooked.
• After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan.
• Serve with sour cream.

Comments

Another contributor adds that Bruce's foods puts out a sweet potatoe pancake mix. It is available here From Albertsons, Winn Dixie and Super One foods.