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Sweet potato pancakes
- Sarah Barker
Published: January 30, 2024 at 3:02 PM
Save recipe
Easy
Prep: 15 mins
Cook: 30 mins
These veg-based pancakes make brilliant finger food, either separately as a snack or in a stack with fruit pieces for a tea-time treat. Suitable from 10 months
Easily doubled
Freezable
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Skip to ingredients
These baby-sized savoury pancakes are made with sweet potato (and no sugar). You can add nutmeg for extra flavour but keep it to just a tiny pinch, and serve with fruit or yoghurt.
Ingredients
-
350g sweet potato
peeled and diced
-
100g plain flour
-
¾ tsp baking powder
-
pinch ground nutmeg
optional
-
1 egg
beaten
-
175ml milk
-
25g butter
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Method
-
step 1
Place the diced sweet potato in a pan of boiling water and cook for about 10 to 15 minutes or until tender.
-
step 2
While the sweet potato is cooking, sift the flour, baking powder and nutmeg (if using) into a bowl.
-
step 3
Drain the sweet potatoes and add to the flour mixture.
-
step 4
Add the egg and milk and, using a hand blender, beat into a batter.
-
step 5
Heat the butter in a pan over a medium heat and ladle in dessertspoonfuls of the batter mixture, spacing them well apart.
-
step 6
Cook for a few minutes, until the surface of the pancakes begin to bubble and you can slide a spatula underneath them without breaking them up.
-
step 7
Use the spatula to flip each pancake over. Cook the other sides, aiming for a golden brown colour.
-
step 8
Transfer the cooked pancakes onto a plate lined with kitchen paper (to remove excess grease).
-
step 9
Repeat with further dessertspoonfuls, until there is no batter left. Serve.
Authors
Sarah Barker
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