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Sweet potato pancakes

Name: Sweet potato pancakes
Cook time: 30 min
Yield: Makes 12 small pancakes
Ingredients: 1 medium sweet potato, peeled, cooked and mashed; 2 eggs; 260g self-raising flour; 3,75ml (¾ tsp) ground cinnamon; pinch ground ginger; pinch allspice; pinch salt; 250ml (1 cup) full-cream milk; oil/butter, to fry; maple/agave syrup, to serve

January 30, 2024 (Last Updated: April 16, 2024)

Sweet potatoes are bland without the addition of spices. Fortunately, they take well to being seasoned, so freely add your choice of sweet or savoury spices. Curry powder is a delicious addition when making these sweet potato pancakes for breakfast – they are great topped with a poached egg and wilted spinach.

Recipe and styling by Taryne Jakobi

Photograph by Dylan Swart

Print Recipe

Sweet potato pancakes

Serves: Makes 12 small pancakes

Cooking Time: 30 mins

Ingredients

1 medium sweet potato, peeled, cooked and mashed
2 eggs
260g self-raising flour
3,75ml (¾ tsp) ground cinnamon
pinch ground ginger
pinch allspice
pinch salt
250ml (1 cup) full-cream milk
oil/butter, to fry
maple/agave syrup, to serve

Instructions

In a bowl, whisk together (alternatively, you can use a stick blender) the mashed sweet potato and eggs until well combined. Add the flour, seasonings and milk. Stir to make a smooth batter.

In a frying pan, heat the oil or butter over medium-low heat. Drop in tablespoonfuls of the sweet-potato mixture and cook until lightly golden brown and cooked through, 3 – 5 minutes on each side.

Serve warm with the maple- or agave syrup.