Saturday, 4 June 2011

Sweet Potato Pancakes - The Recipe

Last weekend I finally got around to making the sweet potato pancakes I have been dreaming about since having some at Highland Bakery with Kelsey.
If you're still unsure about what to do this Sunday, how about you invite some friends over for pancakes? They'll love you enough to offer to bring some gin for your boardgame night the following weekend :) what more could you want?!?
This recipe is based on one I saw on La Fuji Mama earlier this year but never got around to trying them but as expected, they were just as amazing as everything else Rachel writes about.
Anyhow, let's make some pancakes!

Sweet Potato Pancakes
450g Sweet Potatoes
130g Plain Flour
50g Rye Flour
80g Kamut Flour
1 tbsp Baking Powder
1 tsp Salt
1 tsp Ground Cinnamon
1/2 tsp Ground Nutmeg
1/2 tsp Ground Ginger
1 tbsp Sugar
55g Butter
11/2 tbsp Molasses
2 Eggs, beaten
1 tbsp Vanilla Extract
350 ml Milk

Before you can make your pancakes you'll have to cook your sweet potatoes. The way I normally do that is by peeling them, chopping them into chunks about the size of the ones in the picture and boiling them until they are tender (and yes, that probably washes out all the vitamins and stuff but hey, we're making pancakes, let's be honest, if you're gonna drown them in maple syrup it's not like the vitamins are gonna make much of a difference, embrace the unhealthiness and have an apple in the afternoon). If you want to boil them whole, then wait until they're cold enough to peel  etc. be my guest but don't expect to ever see me do that :)
Once the sweet potatoes are boiled, you can mash them with a fork or a potato ricer.
If you're making them in advance because you want to have people over the next day but you also want to go swimming in the morning, cover the sweet potato mash with cling-film and stick them in the fridge overnight. You could even get the dry ingredients ready which, if you're doing everything in one go is what you'd want to do right now anyway.
Mix all the dry ingredients in a small bowl and set aside.
If you mashed the sweet potatoes the night before, melt the butter, otherwise the sweet potatoes will do the job for you, and stir the butter into the mash. Then whisk in (i.e. with one of those wire whisk things, not the electric one, even my wrist is strong enough for this batter so no whinging) the eggs, molasses, vanilla extract and milk.
Once the wet mix is well combined, add the dry mix and stir everything together. Things don't have to be super combined, especially with the sweet potatoes in the mix it's going to be lumpy anyway from the sweet potatoes.
Anyhow, give the batter some time to rest (mine only had about 5 minutes and it worked just fine) and get a skillet or griddle ready.
Once the skillet is hot add some butter and once that is bubbling away spoon in about 1/4 to 1/3 cup sized scoops of the batter depending on what size you want them to be.
You'll want to turn them once the top side starts bubbling, so it will probably still be fairly goopy. I have found that yes, that way you might ruin a pancake or two but the ones that I turned once the top seemed as well-done as I would have expected from a normal pancake were consistently burned and I had my heat on the low side and I had borrowed Ashley's fancy pan so I think for these lovelies you'll just have to suffer through a few ugly ones unless burned pancakes are your thing :)
Right, I'm starting to ramble, go and give these a try, they were absolutely lovely and they're super nice with some maple syrup and lots and lots of berries and banana slices.
I hope you have a fab rest of your weekend and that the weather is nicer where you are!

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