1 medium sweet potato, peeled, cooked and mashed
260g self-raising flour
3,75ml (¾ tsp) ground cinnamon
Pinch ground ginger
250ml (1 cup) full-cream milk
Oil/butter, to fry
Maple/agave syrup, to serve
1. In a bowl, whisk together (alternatively, you can use a stick blender) the mashed sweet potato and eggs until well combined. Add the flour, seasonings and milk. Stir to make a smooth batter.
2. In a frying pan, heat the oil or butter over medium-low heat. Drop in tablespoonfuls of the sweet-potato mixture, and cook until lightly golden brown and cooked through, 3 – 5 minutes on each side.
3. Serve warm with the maple- or agave syrup.
Cook’s tip: Butter or nut butters would also be scrumptious atop these pancakes!
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