Brunch Sweet Potato Pancakes

    Brunch Sweet Potato Pancakes

    30saves
    55min


    3 people made this

    About this recipe: Small fluffy sweet potato pancakes. Something I thought would go well with the Beetroot Pancake recipe I have on this site – again sweetish, not savoury and a lovely looking pancake.

    HugoW Cornwall, England, UK

    Ingredients
    Makes: 16 pancakes

    • 250g peeled sweet potatoes
    • 3 tablespoons creme fraiche
    • 4 large eggs
    • 1 tablespoon caster sugar
    • 1/2 teaspoon vanilla extract
    • 75g self-raising flour
    • 1 teaspoon baking powder
    • 1 tablespoon melted butter
    • Vegetable oil for frying

    Method
    Prep:20min  ›  Cook:5min  ›  Extra time:30min resting  ›  Ready in:55min 

    1. 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.
    2. 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.
    3. Serve with a dollop of crème fraiche or clotted cream and with raspberry or strawberry sauce or coulis.

    Serving suggestion

    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.

    Pancake how-to

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    See it on my blog

    From B&B - The Book of Breakfast & Brunch

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