Thanksgiving pancake parade

Take milk chocolate and melt in a microwave. Place toothpicks in the hull of the strawberries. Break the pretzels in half and stick into mini marshmallows. These will represent the 'turkey legs'. Dip the mini marshmallows into the melted chocolate and place into the strawberries. Cover the entire strawberries with milk chocolate. Allow to set. Dip the 'turkey legs' into melted white chocolate. Allow to chill in fridge.

Make the pancake batter by seperating the eggs. Place in the egg yolks in a mixing bowl along with the vanilla extract and cooked sweet potatoes. Mix in the flour and baking powder until evenly combined. Place egg whites in a stand mixer and turn to medium speed. Add in 1 tsp of lemon juice and the sugar. Once the meringue has stiff peaks, fold into the egg yolks.

In a pan add in leftover mac n cheese, turkey, dressing and gravy. Heat up and reserve on the side. Turn on heat to medium and place a large saute pan on the stove top. Place parchment paper formed in circles in pan. Spray with grease and than add in half of the pancake batter. Add small amounts of the preheated leftovers with the help of an ice cream scoop. Add in additional pancake batter to cover. Place a large bowl on the top to help "steam" the pancake. Cook for 20 minutes. Flip over and continue to cook another 10 minutes.

Preheat oven to 350°F. In a small pan add in the whiskey, brown sugar, remaining lemon juice, and maple syrup. Cook until mixture reduces. Place bacon on baking sheet and cover with syrup. Cook until golden brown. Unmold the pancake and place on a serving plate. Add a slice of cranberry sauce on top with a pinch of parsley and the bacon on the side. Add the chocolate strawberry turkey. Serve and enjoy!