Sweet Potato Pancake with Date Syrup by Audrey McDonald

Audrey McDonald of The Cookbook Cafe Theatre of Food at the Electric Picnic 2016

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.

Serves 4  

Ingredients

  • 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
  • Oil
  • Greek Yoghurt
  • Date Syrup
  • Icing Sugar
  • Streaky Bacon
  • Maple Syrup

Method

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.

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