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.


  • 350g sweet potato, peeled and diced
  • 100g plain flour
  • ¾ tsp baking powder
  • pinch ground nutmeg, optional
  • 1 egg, beaten
  • 175ml milk
  • 25g butter


  • 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.