Sweet Potato and Sausage Pancakes
1 medium-sized sweet potato
1/2 pound fresh pork (breakfast) sausage
1 cup all-purpose flour
2 teaspoons Clabber Girl Baking Powder
1 tablespoon brown sugar
1/4 teaspoon salt
1 egg, beaten
1 1/4 cups milk
2 tablespoons 100% pure maple syrup
1 tablespoon vegetable oil
Additional vegetable oil for greasing griddle; Additional 100% pure maple syrup for serving
Prick sweet potato several times with a fork. Microwave on high for 3 minutes, rotate, continue microwaving until potato is cooked through, approximately 3 - 5 minutes. Cool; then peel and mash; set aside.
Heat a medium-sized skillet over medium-high heat. Add sausage and cook until fully cooked through, approximately 4 - 5 minutes, being sure to crumble into small pieces as it cooks. Drain well, set aside.
In a large bowl, mix together the flour, Clabber Girl Baking Powder, brown sugar and salt. In a medium bowl, mix together the egg, milk, maple syrup, and the vegetable oil; add to flour mixture, mix until fully combined. Add in the reserved sweet potato and reserved sausage; mix until fully combined.
Heat a griddle over medium-high heat; add enough vegetable oil to lightly grease griddle. For each pancake, pour about 1/4 cup batter onto griddle and cook until pancake has a bubbly surface and slightly dry edges; turn and cook on second side until brown and cooked through. Serve pancakes with maple syrup on the side.
Makes about 10 pancakes.