Pancakes might actually be better by adding roasted sweet potato or pumpkin. They’re sort of perfect, texturally. These Sweet Potato Pancakes are warm and cinnamony, and if you wanted to add ground ginger and nutmeg to give them the full gingerbread treatment, that works very, very well too. I always make a double batch of pancakes and just keep a plate full in the fridge because they’re perfect for kids snacks, or instant breakfasts. I sometime bag a few into the freezer too. You can halve the recipe if you don’t want so many, but I reckon you do. Sweet Potato Pancakes, or Pumpkin Pancakes are a great way to sneak in some vegetables for kids.
- 2 cups of plain flour
- 4 eggs
- 2 cup of milk
- 4 tsp baking powder
- pinch salt
- 1 cup of roasted Japanese pumpkin or sweet potato
- 1 tsp cinnamon
- 1 tsp vanilla paste
- Optional: pinch each of ground ginger & nutmeg
- In a large bowl, mix the dry ingredients until combined.
- In a jug, add the milk, egg, vanilla and sweet potato/pumpkin and puree with a hand blender until smooth.
- Pour the puree mixture into the dry ingredients and fold to combine.
- Leave to stand for 15 mins. (This gives you time to sort out everything else and make sure your pan is hot)
- Preheat fry pan to medium hot and cook spoonfuls of batter until bubbles start to appear on the surface, flip and cook for a couple more minutes. (the bubbles won’t come as easily as with a normal batter).
- Eat them warm with sour cream, maple syrup, fresh raspberries and banana. or whatever.