Sweet potato pancakes
These simple sweet potato pancakes are made with leftover cooked/mashed sweet potatoes. They can be eaten as sweet treats or can be used as a savoury base for nibbles or brunch. If you want them sweet, add some cinnamon & a pinch of nutmeg and serve with honey or maple syrup. For the savory version you can add some chilli or ginger to the batter. I like to eat them with soup or scrambled egg instead of toast.
Ingredients
Method
- Mash the cooked sweet potato mash with a fork, then mix with the egg.
- Add the flour of your choice and the baking powder, then the milk and 1 tsp oil. Stir thoroughly. The batter should be thicker and rougher than a normal pancake batter.
- Heat a little oil a heavy-based frying pan and put 3 Tbsps of batter per pancake in the pan. Use the bottom of the spoon to spread it out and to create a 10 cm circular shape. Fry for a couple of minutes, then flip the pancake and fry on the other side for 1-2 minutes until golden brown.
- Serve with Greek yogurt or honey/maple syrup.