These silky smooth pancakes can be a base for many toppings and served any time of day. Tweak the sugar and salt to suit your taste buds. No dairy? No problem. Just substitute butter with coconut oil, nut milk for cow (the same goes for gluten free flour). Note that any sweet potato variety works for this recipe! Depending on where you live they may be orange, purple or yellow fleshed.
Sweet Potato Pancakes
Time: 20mins for batter / 1hr rest / 20mins cooking time
Peel your potato and dice into cubes. Place in a small saucepan and cover with cold water and add 1 tsp salt. Boil until soft, strain and cool slightly. Dry off your saucepan and melt the butter. For extra flavour you can caramelize the butter solids to make “beurre” by allowing the foam to dissipate and then brown in colour slightly. Transfer both potatoes and beurre to a blender to make a smooth puree. In a large bowl add your potato puree and eggs, whisk to combine. Follow with milk, sugar, and then the dry ingredients. You want a few lumps in the batter so don’t go overboard with the whisking. Refrigerate the batter for 1 hour to overnight. This allows for some air bubbles to develop.
Heat up a small frying pan on medium high. Grease your pan lightly with cooking spray or a drop of oil. Wipe away any excess with a paper towel. Drop a spoonful of batter in the center of the pan or make space for 2 mini pancakes. Wait for bubbles to appear on the surface then flip over (3 minutes each side).
CLASSIC SCRAMBLED EGGS & BACON IS JUST LOVELY BUT SO IS A DOLLOP OF ORANGE ZESTED MASCARPONE
FOR THE ASSEMBLY:
KEEP A PLATE WARM IN THE OVEN AT 50°C WITH TIN FOIL TO COVER. PLACE IN A STACKED TOWER AS YOU GO ALONG. REMOVE FROM THE OVEN ONCE READY TO SERVE AND DRESS UP HOW YOU LIKE.
ARRANGE COOKED PANCAKES IN SMALL STACKS WITH SQUARES OF PARCHMENT BETWEEN EACH (3 MONTHS) REHEAT IN OVEN OR MICROWAVE