Sweet Potato Raspberry Pancakes With Sorghum And Whipped

Preheat griddle to 350 degrees F. In a small saucepan, melt butter and
remove from heat. In a large bowl, combine all dry ingredients. Make
a well in center of dry ingredients and slowly add eggs followed by
milk. Add melted butter and fold in sweet potato and raspberry
purees. Make sure not to over mix. Mix just until combined. Small
lumps may be present.

Grease grill with oil or shortening. Laddle batter on grill and allow
to cook until sides of cake start to dry and surface has large
creator like wholes throughout. Flip pancake and cook until golden
brown on other side. Remove to platter and drizzle with sorghum.
Sprinkle with powdered sugar and serve with whipped cream.