Pancakes are popular the world over but the problem is they're so often associated with unnecessarily high stacks of dripping in sweet syrup and laden with bacon. You can have savoury pancakes too! We'll show you. This recipe gives you super fresh, herby, sweet potato pancakes that are light and fluffy. Served with this corn relish you'll find them hard to resist.
Prick the sweet potato with a fork and then microwave for 8-10 minutes (800W) to cook right through whilst you make the rest of the pancake batter.
Tip the chickpea water (drained from a tin of chickpeas) into the bowl of the mixer and whip up to stiff peaks on high speed with the whisk attachment… this will take several minutes. Chop the parsley, coriander and chive as finely as possible, removing any of the larger stalks whilst the chickpea water is whisking. Preheat a crepe pan on the hob over a medium heat.
Transfer the chickpea foam to another bowl for later and weigh the the flours, baking powder, salt into the mixer bowl you’ve just used. Add the herbs, then cut into the cooked sweet potato and scoop out 2 heaped tbsp of the flesh, adding to the flour in the mixing bowl as it whisks and as you slowly add the milk to form a loose batter. Whisk to remove any lumps.
Slowly fold in the chickpea foam to create a very airy batter. Drizzle a little rapeseed oil into your preheated crepe pan. Spoon blobs of the batter onto the oiled crepe pan to cook slowly for 2-3 minutes on each side.
Quarter and deseed the tomato and dice the flesh nice and fine, placing it into a mixing bowl. Cut the corn from the cobs and finely slice the spring onions (including the green tips) and finely dice the jalapenos. Mix them all together with the diced tomato, juice of the lime and season to taste. Stack the pancakes up on a serving platter and scatter over the corn salsa. Serves 4.