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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 220°C 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 160°C 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.