Here’s a recipe for Pancake Day on Tuesday – a stack of spicy and smoky sweet potato pancakes, with cheese and portobello mushrooms, served with one of my guilty pleasures – reggae reggae sweet potato wedges.
A Stack of Smoky Sweet Potato Pancakes
Servings: 16 pancakes (serves 4)
- For the pancakes makes 16:
- 3 small or 2 large sweet potatoes
- 65 g self raising flour
- ½ tsp baking powder
- 200 ml milk
- 2 eggs
- 1 tsp chipotle paste
- For the stack:
- 12 cherry tomatoes
- 8 portobello mushrooms
- 8 thick slices cheddar I used Applewood smoked cheddar
- 1 tub sour cream & chive dip or soured cream would do
- For the potato wedges serves 4:
- 4 large sweet potatoes peeled and chopped into wedges
- olive oil
- 2 tbsp reggae reggae sauce or brown sauce will do
Preheat oven to 200°C. Place sweet potatoes for wedges into a microwaveable bowl and microwave for 2 minutes. (You can skip this step if you don't have a microwave).
Leave the sweet potatoes for the pancake batter in their skins, and boil for 20 minutes or until tender throughout. Remove from the water and leave aside to cool.
Toss the wedges in olive oil and reggae reggae sauce and place on a baking tray in the oven for 20 minutes or until crisp and cooked through.
When the boiled sweet potatoes are cool enough to handle, remove the skins, cut into pieces and pass through a sieve into a bowl. Add the flour, baking powder and a small amount of the milk and mix well to combine. Then add the remaining milk, eggs and chipotle paste and whisk thoroughly to form a batter. Season well with salt and pepper.
Place the mushrooms and tomatoes on a baking tray in the oven drizzled with olive oil and seasoned well with salt and pepper. Bake for 10 minutes until juicy and tender.
Heat a large frying pan on the hob for at least a minute or two until very hot. Add a tablespoon of olive oil and then add the batter to form small pancakes. (Each should use 2 tbsp of batter - add one first which will set quickly to form the shape, then pour another tablespoon on top to make it thicker). When small bubbles appear on the surface, flip the pancake over with a spatula and cook on the other side for 30 seconds or so. Remove to kitchen roll on a plate and continue cooking the rest of the pancakes.
Create the stacks as follows - pancake, mushroom, pancake, cheese, pancake, mushroom, pancake, tomatoes. Add a dollop of sour cream dip, and serve immediately as they lose their heat quickly!