- 0:15 Prep
- 1:25 Cook
- 4 Servings
- Capable cooks
Fold sweet potato mash into pancake batter for this diner-style brekkie.
Ingredients
- 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
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.
- Step 5Divide pancakes among plates. Top with bacon. Drizzle over maple syrup.
Nutrition
3069 kj
Energy
30g
Fat Total
14g
Saturated Fat
4g
Fibre
38g
Protein
210mg
Cholesterol
2988.94mg
Sodium
18g
Carbs (sugar)
75g
Carbs (total)
All nutrition values are per serve
Notes
Super side: For a fabulous mash to go with grilled fish, mash sweet potato with a little coconut cream and chopped fresh coriander. Finish with a squeeze of lime.
- Author: Katrina Woodman
- Image credit: Al Richardson
- Publication: Australian Good Taste
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