If you happen to have a leftover roast sweet potato, this is exactly the way to use it up. Just the thing for Sunday brunch, served with lashings of bacon AND maple syrup. Feeds 2 hungry people
- 3 eggs, separated
- 1 sweet potato, roasted whole then peeled and mashed
- 150ml milk
- 50g plain yoghurt
- 20g butter, melted
- 200g flour
- 3 tbsp fine polenta
- ½ tsp salt
- 1 tsp cinnamon
- 2 tsp baking powder
- 2 tbsp caster sugar
- Veg oil
- In a medium bowl with clean whisk, whisk egg whites to soft peaks
- In a separate bowl, whisk together the sweet potato, egg yolks, milk, yoghurt and melted butter
- In another separate bowl (or just on the scales), mix together flour, polenta, salt, baking powder and sugar
- Tip the flour mixture into the sweet potato mixture and stir until smooth
- Then fold the egg whites gently into the pale orange batter
- Heat veg oil in a large frying pan over medium heat, then add small ladlefuls of batter into the hot oil
- Fry on both sides until golden brown and restrain yourself from eating them before they get to the table
If easier (or you just like your pancakes square) you can also cook this in a lined baking tin at 180C fan for 18 mins
Sophie cooks 