Chef-activist Alex Head (of Social Pantry and Soane’s Kitchen) shares her the perfect weekend brunch dish – sweet potato pancakes with hazelnuts and maple syrup.
MAKES ABOUT 18
PREP THE SWEET POTATO Bake 350g sweet potato (about 1 large) in the oven until cooked through (about 45 minutes at 200C/180C fan/gas 6). Leave to cool, halve and spoon out the flesh into a sieve. Place over a bowl to steam dry for 1 hour, then mash.
MAKE THE BATTER In a large bowl, beat 2 medium free-range eggs, add 300ml whole milk, 50ml almond milk and 50g melted butter and continue beating until smooth. In a separate bowl, mix 200g plain flour, 3 tsp baking powder, ½ tsp ground nutmeg and a pinch of Maldon sea salt. Slowly combine the sweet potato flesh with the wet and dry ingredients to form a lumpy batter.
COOK & SERVE Cook the pancakes in batches in a lightly buttered, preheated heavy frying pan until their surface is bubbled and lightly golden – about 2-3 minutes per side. (You should get about 18 pancakes, each 7cm-8cm across). Serve warm drizzled with whole and chopped hazelnuts, maple syrup and anything else you fancy!
Read all about Alex at socialpantry.co.uk