By Julie
The weekend is almost here and it deserves a long breakfast with
something special - like pancakes. I prefer the French version, the crêpe
(sprinkled with sugar and Grand Marnier), whereas my husband indulges his sweet
tooth with the thicker American type. And our daughters, well, as long as it
has a chocolate covering, they don’t really care about the base. Last week, our
eldest daughter and I decided to make sweet potato pancakes to vary a little
and here we would like to share this treat with you.
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| © Diana Chaccour |
Ingredients
Yield: serves 4
2 small sweet potatoes, cooked soft
120 g flour
70 g sugar
3 eggs
120 ml milk
1/4 tsp cinnamon
a pinch of salt
butter and oil for frying
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| © Diana Chaccour |
Preparation Method
Mash the sweet potatoes with a fork until you get a smooth puree.
Add the eggs and milk and whisk in the dry ingredients. Alternatively, throw
everything into a blender to make your dough.
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| © Diana Chaccour |
Heat a tiny piece of butter with a teaspoon of oil in the pan (the
oil prevents the butter from burning but only butter gives the unique taste).
Spoon some dough into the hot pan and press down a little to create a circle.
These pancakes have to be a little smaller than ordinary pancakes because the
potato makes them fall apart more easily. Once the rim of the pancake starts
browning, you can flip it over and fry it on the other side until done. Do not
try flipping before you see the golden rim as the pancake just might break.
Proceed with the rest of the dough.
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| © Diana Chaccour |
Enjoy them with a generous dollop of cream cheese and honey or your
topping of choice.
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| © Diana Chaccour |
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