Sweet Potato Pancakes with Sweetcorn & Chilli Recipe
My Sweet Potato Pancakes with Sweetcorn & Chilli are the perfect upgrade to a weekend breakfast or brunch. They're a soft and fluffy excuse to add a little extra veg to proceedings and they make a great combo with avocado and bacon too. Or maybe just some syrup!
Prick 280g Sweet Potato all over and pop in the microwave for 8 minutes. Check if soft all the way through and if not, continue to microwave in 1 or 2 minute increments.
Meanwhile, separate 1 Egg and pop the egg yolk in a small mixing bowl.
Whisk the egg white until firm peaks form.
Finely dice 50g Red Onion and add to the egg yolk.
Also add 200g Cream-style Sweetcorn, 150g Sweetcorn, 20g Cornmeal / Instant Polenta, 20g Plain Flour, 1 tsp Sea Salt Flakes, 1 tsp Baking Powder and 1 tsp Dried Chili Flakes.
The sweet potato should be cooked by now so take it out of the microwave. Chop it into quarters and leave it to cool slightly.
Once cool enough to handle, remove the flesh from the sweet potatoes and use the back of a fork to make it into a puree.
Add the mushed sweet potato to the other ingredients and stir everything together.
Gently fold in the whisked egg whites. Start with one spoonful.
Then fold in the rest.
Don’t overbeat the batter or you will lose the air whipped into the egg whites.
Warm a frying pan on a medium heat and spray in a little oil. When the pan is hot, use a large dessert spoon or small ice cream scoop to add four scoops of the mixture into the pan.
Use the back of the scoop or spoon to pat the mixture down into thinner patties.
Cook for 3 to 4 minutes before flipping each pancake over. Cook the second side for another 2 to 3 minutes until golden brown.
Continue to cook the pancakes in batches of 4 until all cooked.