These super soft pancakes are a sure-fire winner for a weekend breakfast or brunch. The sweet potato adds a rich creaminess to your pancakes and they’re just as delicious served with savoury food such as bacon and eggs and they are with sweet.
- For the
- 200g sweet potato
- 60g self-raising flour
- 175g milk
- 1 egg
- Pinch of salt
- 1/2tsp nutmeg
- Oil/butter for frying
Peel, chop and cook your sweet potato in boiling water until soft then mash. Leave to cool.
Make your batter by combining the salt, cooled sweet potato and flour in one bowl. In another, whisk the egg and milk together. Combine the two mixtures by whisking until all the lumps are removed.
Heat a little butter or oil in a frying pan and pour in a ladle of batter when hot. Allow to cook on one side, the gently flip over. These pancakes are best served hot.
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Pancakes are a great way of using up leftover mashed potato