Peel and chop the sweet potato into small chunks and cook in boiling water for 15 minutes until soft. Allow the sweet potato to cool.
Whiz up the ingredients in a food processor (with blades) into a batter. Allow the mixture to rest for 30 minutes and then heat a little oil and put a tablespoon of the mixture into the pan. Turn after bubbles form on the top and serve in a ‘stack’ – warm.
Serve with a dollop of crème fraiche or clotted cream and with raspberry or strawberry sauce or coulis.
Or serve with a Blueberry Compote. Recipe: Stew 100g fresh blueberries, with a tablespoon caster sugar and a squeeze of half a lemon for 2 to 3 minutes, until it becomes liquid and the berries have burst. Serve hot or cold.
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