Sweet Potato Pancakes
Every year for pancake day I would work on a new pancake recipe for Instagram. These sweet potato pancakes were a big hit and were a happy accident after I made a glut of sweet potato puree. The addition of sweet potato to the classic pancake batter, gives the finished pancakes a beautiful golden colour, but also adds fibre and nutrition.
To make this recipe simple I recommend prepping the sweet potatoes the night before, you want cooled sweet potato before you start. Managing the puree and pancake batter all before breakfast would be a task too far for me.
ingredients
300g sweet potatoes
200ml milk
2 medium organic eggs
1/2 or 1 teaspoon ground cinnamon
150g self-raising flour
1 tablespoon oil, for cooking
Peel the sweet potatoes cut into chunks: boil until tender, drain and cool (ideally the night before). Blend the cooked sweet potato with the milk, eggs and cinnamon, blitz until smooth. Sift in the flour and combine. Heat a little oil in a pan and with a large spoon, or ladle, portion a pancake and drop into the pan: spreading the mix a little into a pancake (I think thinner pancakes work better for this recipe). When you start to see bubbles in the pancake surface, turn and cook the other side. Both sides should be golden. Repeat until you’ve used up all the batter, adding more oil to the pan as needed. Serve the pancakes warm with a drizzle of maple syrup and fresh berries.