I mean there's pancakes for breakfast and then there's spiced sweet potato pancakes, with a scoop of clotted cream ice cream, drowning in maple syrup that are served up on a cold Winter's night in front of a roaring fire. I'll have that one, please.
Ingredients
- 2 large sweet potatoes, peeled and grated
- 120g self-raising flour
- 2 medium free-range eggs
- 1/2 teaspoon cinnamon
- small pinch of nutmeg
- 2 tablespoons brown sugar
- 60ml milk
- 60ml butter, melted
- 2 large sweet potatoes, peeled and grated
- 120g self-raising flour
- 2 medium free-range eggs
- 1/2 teaspoon cinnamon
- small pinch of nutmeg
- 2 tablespoons brown sugar
- 60ml milk
- 60ml butter, melted
In a large bowl, combine the grated sweet potatoes, flour, eggs, cinnamon, nutmeg, and brown sugar. Mix well until a smooth batter forms.
Add the milk and melted butter to the bowl and mix until the batter is free of lumps.
Heat a non-stick pan or griddle over medium heat.
Scoop generous spoonfuls of the batter onto the pan and spread it evenly to form pancakes.
Cook the pancakes for 2-3 minutes on the first side, or until bubbles appear on the surface and the edges start to dry.
Flip the pancakes and cook for an additional 1-2 minutes or until golden brown.
Serve the pancakes warm with your favourite toppings, such as maple syrup, butter, fresh fruit, or whipped cream.