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Sweet potato pancakes with bacon and maple syrup
Sweet potato pancakes with bacon and maple syrup
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Prep Time:
15 minutes
Cook Time:
85 minutes
Total Time:
100 minutes
Elevate breakfast with sweet potato-infused pancakes.
Ingredients:
  • Maple syrup, to serve
  • 400g sweet potato, peeled, chopped
  • 265g (1 3/4 cup) plain flour
  • 8.00 gm baking powder
  • 2.50 gm bicarbonate of soda
  • 20.00 gm caster sugar
  • 500ml (2 cups) milk
  • 2 eggs
  • 40g butter, melted, cooled
  • 8 middle bacon rashers, rind removed
Instructions:
  • In a saucepan, simmer sweet potato in water until tender. Season with salt. Drain and mash until smooth. Let cool completely.
  • In a large bowl, sift together flour, baking powder, and bicarbonate of soda. Stir in the sugar, then create a well in the center. In a separate jug, whisk together milk, eggs, and butter. Pour the milk mixture and sweet potato into the well and stir until smooth.
  • - Preheat a large non-stick frying pan over medium-high heat and lightly spray with oil. Pour 1/3 cup of batter onto the pan and spread it slightly. Cook for 2-3 minutes until bubbles form on the surface. Flip and cook for 1 more minute until golden. Transfer to a plate and cover with a clean tea towel to stay warm. Repeat with the rest of the batter to make a total of 12 pancakes.
  • Lightly coat the frying pan with oil. Cook the bacon in two batches, turning occasionally, until golden brown and crispy, about 4 minutes per batch. Place the cooked bacon on a large plate lined with paper towels to drain excess oil.
  • Serve pancakes individually on plates, garnish with crispy bacon, and finish with a generous drizzle of maple syrup.

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