Sweet Potato Pancakes Recipe
Sweet potato pancakes are very popular in American food culture, as much as I’ve read and seen. There are only a few ways I’ve had sweet potatoes – either simply boiled or as fritters. I only made these pancakes on a whim without following any recipe, not expecting to like them at all. But they surprised me. Turns out, they’re super delicious. And not to mention, the fluffiest and softest pancakes ever!
Sunday pancakes are the best thing about weekends. But last weekend I made the savoury kind. With cheese. And topped with a poached egg. It looked damn cute and tasted damn good. What’s not to like? Cheese, runny egg and spicy sriracha. With my hot cuppa it was the perfect breakfast. If poaching eggs scare you, welcome to my world. I can’t get it to look like a perfect quenelle. But I do have my little trick that saves the day and gives me a poached egg, slightly disfigured nevertheless.
Making the most of mango season, and the fact that it’s Sunday, meant mango for breakfast. I’m certain these pancakes aren’t an innovation. But I didn’t look up the recipe. I tried them on my own and they turned out just as expected. Delicate and decadent. You can taste the cream cheese and the mango in the pancake itself. They’re also very soft and moist, so no need to bathe them in syrup. Top with more mango or any other fruit and you’re good to go.
It’s Pancake Day today, apparently. On this auspicious (how can pancake day not be?!) occasion, let me present you with wheat pancakes. Just good old atta replacing the evil maida (not to worry, you can have enough of it in your cake). Since it’s winter, there’s enough of strawberries rolling around in the market and in my kitchen. I just blended a box of them with a spoon of sugar. You can skip the sugar and add honey instead so it’s not all tart and no sweet.
Yield: 4 pancakes
1 cup atta (whole wheat powder)
3/4 cup milk
1 large egg
1 tsp baking powder
1 tbsp fine/castor/powdered sugar
1 tsp vanilla
Pinch of salt
Mix dry ingredients (atta, baking powder and salt) together in a mixing bowl.
Mix milk, egg and vanilla together in another bowl.
Add the milk mixture to the dry ingredients and mix till everything is incorporated well. Do not over mix, else pancakes will turn out leathery and tough.
Pour a ladleful of the batter on a hot nonstick pan and let it cook for a min on medium heat or till you see bubbles on the side of the pancake.
Flip it and let the other side cook for 40 seconds to a minute.
Strawberry sauce: Blend a box of strawberries (hulled and diced) with a spoon of sugar or honey.
Serve pancakes with strawberry sauce along with other fruits and honey or maple syrup.