Sweet Potato Casserole Hotcakes

• 1/2 cup maple syrup
• 3 tablespoons leftover cranberry sauce or whole berry cranberry sauce
• 1 1/2 cups milk
• 1 cup leftover sweet potato casserole
• 1/4 cup butter, melted
• 2 large eggs
• 1/2 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 2 tablespoons light brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• Toasted pecans

1. Stir together first 2 ingredients.
2. Whisk together milk and next 4 ingredients in a large bowl. Whisk together flour and next 4 ingredients in another bowl. Gradually stir flour mixture into milk mixture just until dry ingredients are moistened.
3. Pour about 1/4 cup batter for each pancake onto a hot (about 350u0b0), lightly greased (with butter) griddle or large nonstick skillet. Cook over medium heat 2 to 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook 1 to 2 more minutes or until puffed and thoroughly cooked. Serve immediately with syrup mixture and toasted pecans, or place in a single layer on a baking sheet and keep warm in a 200u0b0 oven up to 30 minutes.

maple syrup, cranberry sauce, milk, leftover sweet potato, butter, eggs, vanilla, flour, light brown sugar, baking powder, ground cinnamon, kosher salt, pecans

Taken from www.myrecipes.com/recipe/sweet-potato-casserole-hotcakes (may not work)