OHMAZING Pancakes!!!

Last week my neighbours introduced me to the taste sensation that is sweet potato pancakes. When Chuck placed them in front of me I actually thought I saw a creamy center, and I was intrigued. His delicious pancakes didn't hold any surprises, but it set me to thinkin'. And so, this morning, I invented Sweet Potato Cream Cheese Pancakes. I researched sweet potato pancake recipes, sweet potato cream cheese pie recipes, and mixed these with my dad's fabulous pancake recipe to create heaven on a plate. These are NOT blintzes. These are full on, puffy, McGriddle sized golden circles of joy. Make for yourself and find out!

Sweet Potato Cream Cheese Pancakes

2c. flour (adjust as necessary)
4 1/2 tsp. baking powder
3 Tblsp. Brown sugar
dash sea salt
3 eggs
½ tsp. ea: nutmeg, cinnamon
1 can sweet potatoes, drained, rinsed, and mashed OR 2 lbs. cooked sweet potato, peeled and mashed
4 oz. cream cheese, softened
2 1/2 tsp. vanilla
¾ - 1 c. milk

Sift together dry ingredients. Beat eggs; add milk, vanilla and sweet potato. Mix until smooth. Combine with dry ingredients just until moistened. In separate bowl, mix cream cheese with maple syrup or other desired sweetener. (The cream cheese must be soft – pop in the microwave if necessary – or it won’t take the liquid. You should come up with a paste that looks a lot like whipped cream.) Bake on hot griddle, about 350. Drop a few tablespoons of batter onto the griddle; layer with a dollop of cream cheese. Flip when pancakes bubble and flatten with spatula. (Seriously, give 'em a good whack.) Makes about 18 4-inch pancakes, which is more than anyone needs.