For me, breakfast is, more often than not, a chance to use up some leftovers from the night before. I am never above eating the last slab of cheesecake, or tucking into leftover takeaway, as you will see as this blog goes on. These sweet potato pancakes are a wonderful way to use up any leftover sweet potato mash you may have. I love them so much, I often find myself cooking extra sweet potatoes, so that I can have pancakes in the morning.
Sweet Potato Pancakes
250g mashed sweet potato
200g plain yoghurt
1 large egg
2 tbsp maple syrup
200g plain flour
¾ tsp baking powder
¼ tsp bicarbonate of soda
In a large bowl, combine about the mashed sweet potato, yoghurt, milk, egg and maple syrup. Whisk until it all comes together. Add to this the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. Whisk together until just combined.
Heat a little oil in a frying pan over a medium heat and add a ladelful of batter to the pan, spreading it out to a four-inch circle. Cook for a couple of minutes until browned and then flip to the other side and repeat. Serve with more maple syrup.
Makes about eight pancakes. Adapted from a recipe by Serious Eats.