What Mom— okay, what I really want for Mother’s Day is kids who are calm and well-behaved at the table. My kids are great about so many things. They can be a bit picky when it comes to food. But every single one of them LOVES these pancakes. And I feel good that they have a little bit of a health benefit also. My husband and I also think they’re delicious. You can alter the sugar in the recipe to suit your taste, and if you’re really looking to add a little something special, you can add chocolate chips to the recipe. They’re delicious served with syrup (try butter pecan for a taste that reminds you of sweet potato casserole), but I prefer them with a little butter and a sprinkling of powdered sugar.

Sweet Potato Pancakes

1 15 oz. can non-candied sweet potatoes **
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
up to 1/2 c. of sugar
2 eggs, beaten
1 1/2 cups milk
1/4 cup butter, melted

** You can make your own sweet potatoes, if you like. Use 3/4 lb. and mash them well before adding them to the recipe.

In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.***

Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.

Serve with your favorite toppings.

*** As a time (and bowl) saver, I often mix my wet ingredients and then just pour the dry ingredients in and mix without mixing them in a separate bowl first, or you can mix them in a large measuring cup.