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Sweet Potato Pancake With Date Syrup
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
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.