Sweet Potato Pancakes

1 ¼ cup sifted all-purpose flour
1 ¼ cup buttermilk
2 teaspoons cinnamon
¼ teaspoons nutmeg
½ cup sugar
½ cup brown sugar
3 ½ cups mashed sweet potato: fresh cooked, steamed, or canned
1 tablespoon vanilla extract
1 egg beaten
1 tablespoon cooking oil

Sift dry ingredients in mixing bowl. Combine remaining ingredients stirring just until dry ingredients are moistened. Drop on greased griddle and flatten to desired thickness. Turn once. Or pancakes can be baked in 350 degree oven for about 8 minutes for thick pancakes; less time for thin pancakes. Nuts can be added to batter. Pancakes can be drizzled with maple syrup or dusted with powdered sugar. Recipe makes about 36 pancakes.

Tom and Pat Row of First Christian Church, Oak Ridge, Tenn., are offering these Sweet Potato Pancakes for their congregation's celebration of International Day of Pancakes in the Atomic City. Tom has given great leadership to Disciple Men in Tennessee for several years and the two of them have been wonderful Volunteers at our DHM mission stations in the Gulf Coast. They recommend buttermilk as the accompanying beverage for the discriminating host.

For a healthier version, try the following ingredients:

1 ¼ cup whole wheat flour, with a tablespoon of wheat germ
1 cup skim milk
2 teaspoon cinnamon
¼ teaspoon nutmeg
3 ½ cups sweet potato
1 tablespoon vanilla extract
2 egg whites
1 tablespoon canola oil