Warning: include(referral/rkrt_tracker.php): failed to open stream: No such file or directory in /home/admin/domains/chrismyden.com/public_html/160619.php on line 22

Warning: include(): Failed opening 'referral/rkrt_tracker.php' for inclusion (include_path='/usr/local/lib/php') in /home/admin/domains/chrismyden.com/public_html/160619.php on line 22

O thou ungrateful, faithless wretch! You were afraid of being united to someone who adored you. These bonds of an everlasting chain were becoming a burden to you, and your heart, which is seduced by fickleness and frivolity alone, was not discerning or sensitive enough to be conscious of all the charms such bonds entailed. Twas the thought of leaving Paris that frightened you; my love was not enough for you; I was unable to make it last. Die, monster, born to make my life miserable, stay there in Paris forever! May it one day become, through the deceitfulness and knavery of the scoundrel who will replace me in your heart, as odious to you as your own double dealing has made it in my eyes! - Marquis De Sade, Letters to Madame la Presidente de Montreuil

21.10.19 0440 [PST]

   EAC & MP3s
   Life of Myden

Best MP3 Guide


Good Movies




Home >> Articles >> Recipes

Sweet Potato Pancakes


2 medium potatoes
200g plain flour
2 tsp baking powder
1 tsp nutmeg powder
1 tsp cinnamon powder
3 eggs (yolks and whites separated)
150ml full-fat milk
50g unsalted butter, melted (plus extra for frying)
1 tsp vanilla extract
1 tbsp runny honey


Preheat the over to 220C fan. Place the sweet potatoes on a baking tray lined with parchment paper and roast for an hour, until soft. Remove from the oven, set aside to cool, then peel off the skin.

Note: the original recipe says to place the flesh in a muslin cloth and squeeze out the juice. I skipped this step as my potatoes did not have a lot of liquid.

Mash the potato flesh with a fork. The weight of the baked potatoes should be around 300-400g.

Mix together the flour, baking powder, nutmeg and cinnamon in a medium bowl. Place the egg yolks, milk, melted butter, vanilla and honey in a separate bowl and whisk well.

Fold into the dry ingredients and stir to combine before adding the sweet potato flesh. Whisk well, until completely smooth.

Place the egg whites in a separate bowl and whisk until stiff. Gently fold into the sweet potato mix and set aside.

Put a slither of butter into a large frying pan and place on a medium heat. When the butter starts to foam, ladle about 2 heaped tablespoons of pancake mix into the pan. Cook for 3-4 minutes, turning once halfway through, once the edges of the pancake are brown. Be careful as you turn the pancakes over.

Transfer to a parchment-lined tray. Keep the pancakes in the oven set to 160C fan to keep them warm while you continue with the remaining mixture.

To serve, place three pancakes in each plate and spoon Greek yoghurt on top. Drizzle date syrup, dust with icing sugar and serve.