Spelt sweet potato pancakes

Spelt sweet potato pancakes

By
From
The Potato Cookbook
Makes
12

Fluffy, golden sweet potato pancakes. Stack them high, drizzle with maple syrup and add a sprinkle of pecans for an impressive breakfast that will be requested often.

Ingredients

Quantity Ingredient
1 medium-large sweet potato, about 450 grams
140 grams white spelt flour, or plain flour
2 teaspoons baking powder
1 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
60 grams unsalted butter, plus extra for frying
250ml buttermilk
165ml pure maple syrup
2 large eggs, at room temperature
1/2 teaspoon grated orange zest

To serve

Quantity Ingredient
30 grams chopped pecans or walnuts

Method

  1. Preheat the oven to 200°C and line a baking tray with baking paper.
  2. Scrub the sweet potato and pierce it a few times with a skewer. Wrap it in foil, place on the baking tray and bake until completely tender, about 60–70 minutes, checking with a skewer. Allow the cooked sweet potato to cool slightly, then peel and put it through a ricer or mash well until very smooth.
  3. In a medium mixing bowl, whisk together the flour, baking powder, sea salt, cinnamon and nutmeg.
  4. In a medium mixing bowl, whisk together the flour, baking powder, sea salt, cinnamon and nutmeg.
  5. Measure 375 g of mashed sweet potato into a large mixing bowl. Pour half of the buttermilk mixture over the sweet potato and mix well with a wooden spoon. Add the remaining buttermilk mixture and beat until smooth. Add the flour and stir until just combined. Place the batter in the refrigerator for 30 minutes.
  6. Melt 2 teaspoons of butter in a large frying pan over medium heat and swirl to coat the bottom of the pan. Pour about 60 ml of batter per pancake into the hot frying pan, cooking 3–4 pancakes at a time. Turn the pancakes when the edges look set, about 3 minutes. Cook for a further 2–3 minutes on the other side, then transfer to a serving plate. Repeat with the remaining batter, adding more butter to the frying pan if needed.
  7. Serve the pancakes drizzled with maple syrup and sprinkled with pecans.
Tags:
Potato
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