Sweet Potato Pancakes
These sweet potato pancakes are golden, crispy and delicious. The sweet potato turns the batter the batter a lovely golden colour, also adding nutrition. I made this recipe for my children a lot when they started eating finger foods; by cutting the pancakes into sticks that they could grip onto. So, this has been a family favourite for a while… I hope this will become a hero recipe at your breakfast table.
To make this recipe simple to make I prep the sweet potatoes the night before, so I'm ready to whisk up a quick batter in the morning. You want cooled sweet potato before you start ~ managing that 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 tbsp oil, for cooking
prep the sweet potato ~
Peel the sweet potatoes cut into chunks: boil until tender, drain and cool (ideally the night before)
to make the pancakes ~
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 (optional) and fresh berries.