2 c. flour 4 tsp. baking powder
2 Tbs. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
2 c. milk
2 eggs
4 tsp. melted butter
1 sweet potato, cooked until tender, peeled and pureed (about 1 cup)
1/2 c. chopped pecans (for topping)
In a large bowl combine dry ingredients. In a separate bowl blend the liquid ingredients, including the sweet potato. Pour liquid ingredients over dry and mix until just combined. (Batter will be slightly lumpy.) Heat electric skillet to 350 F. Butter skillet and using a 1/2 c. measuring cup, ladle pancakes unto skillet. Sprinkle each pancake with pecans. Wait for pancake to form bubbles on the surface and flip. Cook until golden brown.
Adapted from FoodNetwork.com