The sweet potater hater five year old loved these and I have to say, they are AMAZING. You’ll find a much simplified version of a Yotam Ottolenghi breakfast idea below: the original sounds an altogether more adult affair with spring onions, chilli and coriander.
Have you ever baked a sweet potato? If not, I urge you to do so. The sugars in the potato caramelise and the skin is rendered sweetly edible- it’s what this recipe calls for and the only time consuming element. Next time you have the oven on, throw in a few sweet potatoes. Once you’ve scraped the flesh from the skin, it can be frozen and has a wide variety of applications, sweet and savoury.
In order to keep their shape while frying, I poured the batter into round pastry cutters which stuck a little but worked in terms of a uniform pancake!
They can be served as a dish on their own or with smoked salmon (which goes incredibly well with the sweetness of the pancakes) or a rasher or two of crispy bacon drizzled with maple syrup.
450g sweet potatoes
85g plain flour
1/4 tsp baking powder
2 eggs separated
70 ml whole milk
20g melted butter and
50g butter for frying
2 tsp maple syrup
To bake the sweet potatoes: Heat the oven to 220/425 degrees and put the whole unpeeled sweet potatoes on an oven tray and roast for an hour until soft and browned, remove and leave to cool. Peel the skin and using a muslin or j cloth, squeeze excess moisture from the flesh. You should be left with 180g.
Mix the flour, 3/4 tsp salt, and baking powder in a bowl. In another, whisk the egg yolks, milk, melted butter and maple syrup then stir into the dry ingredients. Whisk the egg whites separately until they form peaks and fold into the mixture.
Melt the butter in a frying pan and spoon 3 heaped tbsp of the batter to make each pancake- they should be 1.5cm thick and around 7cm wide. Cook for 2 minutes on each side until brown. You should end up with 8 pancakes.