Sweet Potato Pancakes

I made these over the weekend (sorry no picture), everyone loved them!

1 1/4 cups all-purpose flour
2 1/4 tsp baking powder
1 tsp pumpkin-pie spice
1/4 tsp salt
1 cup milk
1/4 cup packed dark brown sugar
1 Tbsp vegetable oil
1 tsp vanilla extract
2 large eggs, lightly beaten
1 (16 ounce) can sweet potatoes or yams, drained and mashed (about 3/4 cup)

1. Combine the flour, baking powder, pumpkin-pie spice and salt in a large bowl. Combine the milk, brown sugar, veg oil, vanilla and eggs; add to flour mixture, stirring until smooth. Stir in sweet potatoes.
2. Spoon about 1/4 cup batter per pancake onto a hot griddle or skillet. Flip when covered with bubbles.

You could also add 2 Tbsp of toasted chopped pecans to the batter.

Vanilla-Maple Syrup
(Be sure to use PURE MAPLE SYRUP, NOT pancake syrup with imitation maple flavor, it won't work if you do!)

1 1/2 cups maple syrup
1 (3in) piece vanilla bean, spilt lengthwise or 1/4 tsp vanilla extract

1. Pour the maple syrup into a med saucepan. Scrape seeds from vanilla bean; add seeds and bean to syrup. Bring to a simmer over med heat, and cook 5 minutes. Remove from heat; discard bean.