Here’s another delicious use for that leftover cranberry relish, and any sweet potatoes you might have too. It’s a kind of post-holiday pancake, if you like. I adapted the recipe for pumpkin pancakes from Good To The Grain by Kim Boyce, a fantastic cookbook for baking with all types of whole grains, such as amaranth, quinoa, and kamut, as well as more common grains like rye, corn, and barley. Instead of pumpkin pureé I used a sweet potato that I microwaved until tender and puréed it. I didn’t have any kamut flour as called for, but I did have whole-grain spelt flour, a mild, sweet flour closely related to wheat flour. And because it’s my quest to eat as whole grain as possible, I used white whole wheat flour instead of the all-purpose flour. I also like to grind my own spices using a spice grinder or fine metal hand grater, which adds intensity of flavor and fragrance to the pancakes.