Sweet Potato and Sausage Pancakes
1 sweet potato (medium sized)
1/2 lb. fresh pork sausage (breakfast)
1 c. all-purpose flour
2 tsp. Clabber Girl Baking Powder
1 tbsp. brown sugar
1/4 tsp. salt
1 egg (beaten)
1 1/4 c. milk
2 tbsp. 100% pure maple syrup
1 tbsp. vegetable oil
Puncture sweet potato several times with a fork. Microwave on high for 3 minutes, rotate, and continue microwaving until potato is cooked through (approximately 3 to 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 to 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 and 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 c. 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.
Recipe Revised 9/14.