Halloween Sweet Potato Pancakes

Directions

1. Prepare pancakes to package instructions.

2. Whisk together all ingredients for the cinnamon filling and transfer to a squeeze bottle.

3. Transfer your melted chocolate to a squeeze bottle.

4. Heat a non-stick pan or an electric griddle.

5. To make a pumpkin: Use a pumpkin-shaped cookie cutter. Use your cinnamon filling squeeze bottle. Place cookie cutter onto your cooktop. Spoon a couple tablespoons of batter into the cookie cutter, and spread evenly to all edges. Use the squeeze bottle to pipe ridges onto the pumpkin. Do one straight, vertical line of cinnamon filling in the middle, then 3 arcs on each side, spaced evenly. 

6. To make a ghost: Use a ghost-shaped cookie cutter. Use your melted chocolate squeeze bottle. Place cookie cutter onto your cooktop. Spoon a couple tablespoons of batter into the cookie cutter, and spread evenly to all edges. Pipe two small circles near the top for the eyes, and one larger for the mouth below.

7. Cook pancakes until bubbles have all popped. Using a spatula, gently flip the pancake over while it’s still in the cookie cutter. Doing your best to make sure the pancake doesn’t move around once flipped, gently push the pancake down to separate from the cookie cutter, and ensure that the other side touches the cooktop.

8. Cook for 1-2 minutes. Remove from the cooktop and gently remove the pancake from the cookie cutter. Serve!