Monday 16 November 2015

Sweet Potato Pancakes




IngredientMethod
120g all-purpose flour
1 tsp baking powder
1 pinch of salt
20g sugar
0.5 tsp baking soda
20ml veg oil
90g Sweet potato, sliced
100ml soya/ milk/water

butter for frying

topping:
maple syrup
butter                                                                                                                                                                                                                                                              
1. Put all the ingredients into a blender and blitz.
2. Leave the batter for 15-20 minutes before cook.
3. Wipe excess butter from non-stick frying pan for the first time only. Pour pancakes onto non-stick frying pan. Cook about 1-2 minutes on medium heat or until pancake starts to bubble on top, then flip to other side and cook until other side is golden. If bubbles haven’t formed, it is not time to flip. May leftovers freeze well for a microwave breakfast in minutes!

*makes 8-10 pancakes


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