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1 cup sifted flour
1 tsp. baking powder
2 tbsp. sugar
1/2 tsp. ground cinnamon
pinch ground cloves
2/3 cup cooked, mashed sweet potatoes
2 tbsp. butter, melted
1 egg, beaten
1 1/4 cups milk

In a large bowl, combine flour, baking powder, sugar and spices.

In a separate bowl, whisk together remaining ingredients until smooth.

Add potato mixture to flour mixture and mix until blended.

Spray a griddle with non-stick spray (or brush with vegetable oil).

Drop 2 large tablespoons (for each pancake) onto sizzling hot griddle. Lower heat and cook until bottom of pancake is nicely browned and tiny bubbles form along top edges; flip with spatula. Brown other side.

Serve with melted butter and syrup or strawberry sauce and whipped cream.

Note: Adjust batter if needed, adding milk if batter is too thick and flour if batter is too thin. A thicker batter will make for thicker pancakes that will take longer to bake in the centers. For wide, thin pancakes, use a thin batter.
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 Rating: 4.5 / 5 - Reviews: 4
Jul 30, 10:23 AM
Whatsupdoc (United States) says:
Aug 19, 10:24 AM
Baker2 (Tennessee) says:
Aug 28, 11:14 AM
DiWriter (New York) says:
Nov 24, 11:47 AM
Phyllis Chittum (Virginia) says:

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