1 pound sweet potatoes
1 1/4 cups flour
1/4 cup chopped pecans
1/4 cup brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt
2 1/4 teaspoons baking powder
2 eggs
1 cup buttermilk
1 tablespoon vegetable oil
1 teaspoon vanilla
Bake, cool, peel, and mash the sweet potatoes. (You may purée the sweet potatoes for a smoother batter if you wish, but I find that small chunks of sweet potato make a better pancake.) Toast pecans.
Combine flour, pecans, baking powder, and spices in bowl. Stir in eggs, buttermilk, vegetable oil, and vanilla. Fold in sweet potatoes.
Heat griddle. Grease lightly with vegetable oil or butter. Cook pancakes in the usual manner.