Fridge Friend Recipes
Sweet Potato Pancakes with Fruit Juice Syrup recipe
Fluffy, lightly spiced pancakes made with sweet potato for a soft, golden crumb, finished with a glossy fruit juice syrup. A comforting brunch dish with a naturally sweet, vibrant flavour.
30 min · Easy · British Jump to method
Ingredients
- 200g Sweet Potato
- 1 Egg
- 150ml Milk
- 120g Plain Flour
- 1 tsp Bicarbonate of Soda
- 1 tbsp Caster Sugar
- 1 pinch Salt
- 15g Butter
- 200ml Fruit Juice
| Nutrition | Per serving |
|---|---|
| Calories | 452 kcal |
| Protein | 11.5 g |
| Carbohydrates | 76 g |
| Fat | 10.5 g |
| Saturated fat | 4.8 g |
| Fibre | 4.2 g |
| Sugar | 24 g |
| Sodium | 480 mg |
Why this works
A moderately high-carbohydrate breakfast or brunch dish with some fibre and micronutrients, but also notable added sugar and sodium.
Beta-carotene from sweet potato. Sweet potato provides beta-carotene, which the body converts to vitamin A for eye and immune health.
Protein and B vitamins from egg and milk. The egg and milk add protein plus B vitamins, with some calcium from milk, supporting muscle maintenance and bone health.
Higher sugar and sodium than a simple pancake. The fruit juice syrup, caster sugar and added salt increase free sugars and sodium, which may be less suitable for everyday frequent consumption.
Method
- Peel and dice the sweet potato, then steam or boil until very tender. Drain well and mash until smooth; leave to cool slightly.
- In a bowl, whisk the egg and milk together, then stir in the sweet potato purée.
- Add the plain flour, bicarbonate of soda, caster sugar and a pinch of salt, then mix just until combined to make a thick batter.
- Heat a little butter in a frying pan over a medium heat. Spoon in small rounds of batter and cook for 2–3 minutes until bubbles appear and the underside is golden.
- Flip and cook for another 1–2 minutes until puffed and cooked through. Keep warm while you cook the remaining pancakes.
- For the syrup, pour the fruit juice into a small saucepan and simmer gently for 5–8 minutes until reduced and lightly syrupy.
- Serve the pancakes warm, drizzled with the fruit juice syrup.
Prefer the classic version? Buttery Jam Egg Pancakes
Other Sweet Recipes
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