Sweet Potato Pancakes

Ingredients

• 1 cup mashed roasted sweet potato, cooled
• 1 3/4 cups all-purpose flour
• 3 tablespoons light brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 3/4 teaspoon fine salt
• 1 1/2 cups buttermilk
• 2 large eggs
• 3 tablespoons unsalted butter, melted, plus more for the griddle
• Pecans and cane syrup, for serving

Before you cook

• Whisk the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg and salt in a large bowl.
• Beat the sweet potato, buttermilk and eggs together in a second bowl until no orange lumps remain.
• Stir in the melted butter.
• Pour the wet mixture into the dry ingredients and fold until just combined; the batter will be thick.

Steps

1. Heat a griddle over medium-low heat and grease it with butter.
2. Drop 1/3 cup mounds of batter onto the griddle and spread each one into a five-inch round with the back of the ladle.
3. Cook slowly until the bottom is deep brown and the edges look dry, about three minutes.
4. Flip the pancakes and press them gently to help the middles cook through.
5. Cook for two to three minutes more, until a toothpick comes out clean.
6. Serve the pancakes topped with chopped pecans and a pour of cane syrup.