Sweet Potato Breakfast Pancakes for 4

Instructions:

1. Whisk the mashed sweet potato, egg, maple syrup, and vanilla extract in a large bowl until the mixture is velvety and smooth.
2. Sift the flour, baking powder, cinnamon, ginger, and salt directly into the wet ingredients.
3. Fold the mixture with a spatula until just combined. Note: Stop as soon as the flour streaks vanish to keep them fluffy.
4. Stir in the milk slowly until the batter is pourable but still thick.
5. Heat your skillet over medium heat and melt the butter until it begins to sizzle.
6. Pour 1/4 cup (60ml) of batter per pancake onto the hot surface.
7. Cook for 2–3 minutes until small bubbles form on the surface and the edges look set.
8. Flip the pancake carefully with a spatula.
9. Cook for another 2 minutes until mahogany colored and the centers are no longer jiggly.
10. Remove from the pan and let them rest for 1 minute before stacking.