Sweet Potato Pancakes
Sweet potato pancakes. Man oh man. We had a hell of a lot of fun developing this amazing breakfast of dreams! The recipe will give you the fluffiest, tastiest pancake stack on the planet, especially as it’s then doused in a cinnamon maple cream. Eat now, thank us later.
For The Pancakes
- 160 g mashed sweet potatoes
- 140 g plain flour
- 1 tsp baking powder
- 1/2 tsp bicarbonate of soda
- 1 tbsp caster sugar
- 1/2 tsp cinnamon powder
- 1/2 tsp nutmeg
- 1 large egg, beaten
- 370 g buttermilk
- 2 tbsp butter
For The Cinnamon Cream Syrup
- 25 g mascarpone cheese
- 1 tsp cinnamon powder
- 25 ml double cream
- 100 ml maple syrup
- 50 g chopped pecan nuts
- 50 g white chocolate chips
Make The Pancake Batter
Bake the sweet potatoes for 40 minutes or microwave for 15-20 minutes. Peel and mash well.
To a large mixing bowl add the flour, baking powder, sugar, cinnamon and nutmeg. Mix well.
Pour in the beaten egg and the buttermilk. Melt the butter and pour that into the bowl. Whisk everything until you get a smooth batter.
Add the mashed sweet potato and stir it in gently, distributing it throughout the batter. Don’t worry if there are small lumps.
Make The Cinnamon Cream
In a small mixing bowl whisk together the mascarpone and cinnamon powder, combine the double cream and maple syrup then slow pour it into the mascarpone while whisking until smooth.
Cook The Pancakes
Heat a shallow frying pan over a medium-high heat and add a little butter.
Pour the batter into the pan to make pancakes about 20cm wide (use a metal ring for the first few seconds if you want to get them perfect!)
Cook for a few minutes until it’s slightly brown on the bottom and starting to cook at the sides.
Flip it and cook for the same time on the other side.
Repeat and make a stack of pancakes.
Pile up your pancakes on a plate (you’ll probably want 2-3 per portion, or more to share).
Scatter over the chopped pecan nuts and the white chocolate chips, then drizzle with the cinnamon cream.
Makes 6 pancakes
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