Total time: Less than 1 hour
Yield: 8-9 pancakes
2 medium sweet potato (cooked until tender, peeled and mashed)
3 ½ deciliter flour
3 teaspoon baking powder
½ teaspoon salt
2 tablespoon caster sugar
2 tablespoon vanilla sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cloves
1 teaspoon cardamom
3 tablespoon melted butter
2 ½ deciliter milk (3%)
In a large mixing bowl put the dry ingredients and stir with a spoon to combine: the flour, sugar, baking powder, salt, cinnamon, ginger, cloves and cardamom.
In a separate bowl whisk the wet ingredients: milk, melted butter, egg and sweet potato.
Combine the dry ingredients with the wet ingredients and blend on a low speed for about 2-3 minutes. Let it rest for 15 minutes. The longer you rest, you will get fluffier pancakes.
Heat a non-stick frying pan over medium high heat and add about 1 teaspoon butter. Pour one or two pancakes (using approximately 1 deciliter for each pancake). When the pancakes start bubbling, flip the pancake and cook for another minute or until golden. Repeat with remaining batter, remember to brush the pan with butter between batches.
Serve the pancakes with carob syrup, maple syrup or honey.
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