If you like your pancakes as fluffy as possible, you should try this extraordinary recipe - sweet potatoes are real all-rounders and taste fantastic with our cinnamon spice cream and raspberry sorbet.
Ingredients 4 Portions
For the Batter
For the Cream
- 90 gButter for frying
- 4 Scoops of raspberry sorbet
- Powdered sugar for dusting
Preheat the oven to 220 °C. Place the sweet potatoes on a baking sheet lined with parchment paper and bake until very soft. Remove from the oven, allow to cool and squeeze the flesh through a kitchen towel (drained weight 320 g).
Reduce the oven temperature to 180 °C.
In a bowl, combine the flour, baking powder, cinnamon and nutmeg with a good pinch of salt. In a second bowl, combine the egg yolks, milk, vanilla sugar, honey and melted butter. Then combine both mixtures. Add the mashed sweet potatoes as well as the nuts and form a very smooth dough.
Whip the egg whites to form stiff peaks. Then carefully fold the egg whites into the potato mixture and set aside.
Heat butter in a coated pan and add the dough with a tablespoon (approx. 2-3 tablespoons per pancake). Fry for about 3 minutes on both sides. Flip carefully.
Place the finished fritters on a baking tray lined with parchment paper and bake in the oven for about 5 minutes.
For the cream, combine the curd with the whipped cream, bourbon vanilla sugar and cinnamon to form a smooth cream.
Arrange the sweet potato pancakes on a plate. Add the cream on top as a topping, dust with icing sugar and serve the scoop of sorbet separately.