This dish has been created by Audrey McDonald of The Cookbook Cafe for the Theatre of Food at the Electric Picnic 2016 with ingredients from Ardkeen Quality Food Store.
- 2 (700g) medium Sweet Potatoes unpeeled
- 200g Plain Flour, sifted
- 2 teaspoon Baking Powder
- 0.5 teaspoon freshly Grated Nutmeg
- 1 teaspoon Ground Cinnamon
- 3 Eggs, seperated
- 150ml Full Fat Milk
- 50g Unsalted Butter, melted (plus extra for frying)
- 1 teaspoon Vanilla Extract
- 1 tablespoon runny Honey
- Sea Salt
- Greek Yoghurt
- Date Syrup
- Icing Sugar
- Streaky Bacon
- Maple Syrup
Preheat oven 220. Place sweet potato on parchment & roast until completely soft and browned (about 1 hour). Remove and cool. Peel. Squeeze flesh through muslin to remove excess liquid. Drained weight approx 300-350g.
Mix flour, baking powder, nutmeg, salt, cinnamon. Put yolks, milk, melted butter, extract & honey in separate bowl and whisk. Fold into dry ingredients & stir to combine before adding sweet potato flesh. Mix well. This can be done up to 2 days in advance !
Whisk whites in separate bowl until stiff. Fold into potato mix. Put some butter & oil in frying pan over medium heat. When foaming ladel in 1 to 2 TBSP of sweet potato mix into pan, you can cook a few at a time. Cook for 3 to 4 mins, turning once carefully, as they are quite soft. Transfer to parchment lined baking tray and continue with a new batch in a cleaned frying pan. Transfer to oven when complete to warm through.
Grill streaky bacon brushed with some maple syrup until crispy.
To serve, place 2 or 3 pancakes on a warm plate, place crispy bacon on top and top with greek yoghurt & date syrup (or you can serve yoghurt & syrup in small dish on side). YUM.