In my eyes, this recipe is the perfect weekend brunch dish, who doesn’t love pancakes?! Using sweet potato takes these to the next level – add a drizzle of maple syrup and you’re on to a winner.
Ingredients:
350g sweet potatoes
200g plain flour
3 tsp baking powder
Pinch of Maldon sea salt
1/2 tsp ground nutmeg
2 free-range eggs, beaten
300ml whole milk
50ml almond milk
50g butter, melted
Garnish
Hazelnuts, whole and chopped
Maple syrup
Method:
1. Cook the sweet potatoes in the oven until cooked through. Leave to cool, halve and spoon out the filling into a sieve. Place over a bowl to let all the moisture drip out for an hour.
2. In a large bowl, mix the eggs, milk and butter and beat until smooth.
3. In a separate bowl, mix the flour, baking powder, nutmeg and salt.
4. Slowly combine the potatoes with the wet and dry ingredients to form a batter.
5. Cook the pancakes in a lightly greased, preheated heavy frying pan until golden brown.
6. Serve warm drizzled with nuts, syrup, berries and anything else you fancy!
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