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Sweet potato pancakes with bacon and maple syrup

  • 0:15 Prep
  • 1:25 Cook
  • 4 Servings


  • 400g sweet potato, peeled, chopped
  • 265g (1 3/4 cup) plain flour
  • 2 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 1 tablespoon caster sugar
  • 500ml (2 cups) milk
  • 2 eggs
  • 40g butter, melted, cooled
  • 8 middle bacon rashers, rind removed
  • Maple syrup, to serve


  • 1
    Place the sweet potato in a saucepan. Cover with water. Bring to the boil over high heat. Season with salt. Reduce heat to medium-high. Cook for 15 minutes or until tender. Drain. Return to the pan. Mash until smooth. Set aside to cool completely.
  • 2
    Sift flour, baking powder and bicarbonate of soda into a large bowl. Stir in the sugar. Make a well in the centre. Whisk the milk, eggs and butter in a jug. Add milk mixture and sweet potato to the well. Stir until smooth.
  • 3
    Heat a large non-stick frying pan over medium-high heat. Spray with oil. Drop 1/3 cup batter into pan. Spread slightly. Cook for 2-3 minutes or until bubbles appear on the surface. Turn and cook for 1 minute or until golden. Transfer to a plate. Cover with a clean tea towel to keep warm. Repeat with remaining batter to make 12 pancakes.
  • 4
    Spray the frying pan with oil. Cook the bacon, in 2 batches, turning, for 4 minutes or until browned and crisp. Transfer to a large plate lined with paper towel.
  • 5
    Divide pancakes among plates. Top with bacon. Drizzle over maple syrup.

Source: taste.com.au


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