Sweet Potato Pancakes for Weekend Brunching

american pancakes, baking, breakfast, brunch, recipe, recipes

I’ve said it before and I’ll say it again, brunch is the best meal of the day!  I love American style pancakes, all light and fluffy, and served with bacon and maple syrup. The addition of sweet potato here is a perfect fit – it makes them savoury, but not so savoury the maple syrup feels out of place.  You could say they’re healthy too – sweet potato is good for you after all!

For these, I cooked the sweet potato in advance by cutting it into chunks and boiling for twenty minutes or so.  This recipe makes enough to serve 2-3 people.  I’ve adapted it from a US recipe so the measurements are all in cups.

You’ll need:

  • 1 large sweet potato, cooked, mashed and cooled (about 1 and a quarter cups)
  • 1 1/2 cups milk (you may need more or less depending on size of sweet potato)
  • 1 large egg
  • 1 1/2 tablespoons maple syrup
  • 2 tablespoons of butter, melted
  • 1 cup plain flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon bicarb
  • 1/4 teaspoon salt
  • pinch nutmeg
  • pinch cinnamon

Stir together the dry ingredients in a large bowl.  In a separate bowl or jug, whisk together the sweet potato, egg, syrup, butter and most of the milk.  Make a well in the dry mixture and pour in the liquid and whisk til you have a lovely smooth batter.  Have a little look at the consistency.  You want it to be thick, but also runny enough that it’ll drop off a spoon.  If you think it needs more milk then whisk it it.

Now it’s time to get cooking!  Get a griddle pan on a medium heat and greased with a little butter.  Spoon the batter on in dollops – I found a ladle had about the right amount. After a couple of minutes bubbles will start to appear on the surface, that means they’re ready to turn over.  Give them another couple of minutes then transfer to inside a tea towel sat on a wire rack to keep warm while you make the rest.

The key to these is to not rush the cooking.  If the heat is too high they’ll burn on the outside, but the inside will still be raw.

Now you should have about 8-12 delicious pancakes!  They’re light, slightly spiced, with just the right amount of sweetness from the sweet potato.  The texture is lovely and smooth too.  I can’t put into words how good these are with bacon and maple syrup – you’ll just have to make them to see for yourself!

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