So this season: Sweet potato pancakes with hazelnuts & maple syrup 

So this season: Sweet potato pancakes with hazelnuts & maple syrup

Chef-activist ALEX HEAD (of Social Pantry and Soane’s Kitchen) on the perfect weekend brunch dish. Read all about Alex at socialpantry.co.uk

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!

 

Advertisement



Read more at DailyMail.co.uk