So this season: Sweet Potato Pancakes With Hazelnuts & Maple Syrup
MAKES ABOUT 18
PREP THE SWEET POTATO
Bake 350g sweet potato (about 1 large) in the oven until cooked through (about 45 minutes at 200C/180C fan/gas 6). Leave to cool, halve and spoon out the flesh into a sieve. Place over a bowl to steam dry for 1 hour, then mash.
MAKE THE BATTER
In a large bowl, beat 2 medium free-range eggs, add 300ml whole milk, 50ml almond milk and 50g melted butter and continue beating until smooth. In a separate bowl, mix 200g plain flour, 3 tsp baking powder, ½ tsp ground nutmeg and a pinch of Maldon sea salt. Slowly combine the sweet potato flesh with the wet and dry ingredients to form a lumpy batter.
COOK & SERVE
Cook the pancakes in batches in a lightly buttered, preheated heavy frying pan until their surface is bubbled and lightly golden – about 2-3 minutes per side. (You should get about 18 pancakes, each 7cm-8cm across). Serve warm drizzled with whole and chopped hazelnuts, maple syrup and anything else you fancy!
Thank you to the Mail Online for featuring Alex Head and Social Pantry. To read the full article, click here.