Ingredients
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400g sweet potato, peeled, chopped
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265g (1 3/4 cup) plain flour
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2 teaspoons baking powder
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1 teaspoon bicarbonate of soda
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1 tablespoon caster sugar
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500ml (2 cups) milk
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2 eggs
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40g butter, melted, cooled
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8 middle bacon rashers, rind removed
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Maple syrup, to serve
Method
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1Place 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.
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2Sift 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.
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3Heat 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.
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4Spray 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.
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5Divide pancakes among plates. Top with bacon. Drizzle over maple syrup.
Source: taste.com.au
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