Sweet Potato American Pancakes

We've had loads of athletes come down to our studio & use a variety of ingredients. We spoke to professional performance chefs Discreet & Delicious to find out what else you could use those ingredients for.... 

Ingredients (makes 15)

  • Sweet potato                1 medium 330/340g
  • Carrot                            2 medium 220/230g
  • Oat bran                       150g
  • Self raising flour           150g
  • Bicarbonate of soda     1  1/2teaspoons
  • Lemon                           1/2 teaspoon
  • Sea salt                         1/4 teaspoon
  • Cinnamon                     2 teaspoons
  • Eggs                              2
  • Milk                               120ml (may need a little more)
  • Oil                                  40g
  • Butter                            50g

Recipe

Boil the kettle. Wash the sweet potato and the carrots. Boil the unpeeled carrots and the unpeeled sweet potato in a large pan for an hour. The pan will need to be topped up with boiling water from time to time. Do this ahead of time, if you can.

Drain the vegetables and leave to sit in fresh cold water to allow to cool.

Peel the sweet potato with your fingers and discard the top and the tail.

Break up the soft sweet potato with your fingers and place in a food processor.

Discard the top and tail of the carrot, don't peel, break up with your fingers and add to the food processor.

Add the oat bran, self rising flour, salt, cinnamon, bicarbonate of soda, and lemon juice.

Purée until homogenous, approx 3 mins.

Add eggs and purée until homogeneous.

Add 120ml milk and purée.

Weigh the oil and the butter into a frying pan. 

Melt the oil and the butter in the frying pan over a medium high heat and pour into a little jug or a mug. This is the fat that will be used for frying the pancakes.

The fat that remains in the pan once the majority of the fat is poured into the jug is the fat used for the first round of pancakes.

Using a large metal spoon take a spoonful of mixture and put into the hot fat in the frying pan. The mixture should form its own circle of about 1 cm thick pancake. If the mixture is too thick and doesn't flatten out into a circle add a tablespoon more of milk to the mixture in the food processor and pulse. Test the mixture again, if still too thick to flatten out into a circle by itself, add another tablespoon of milk. The pancakes made from the too thick mixture don't need to be wasted. Once they are turned over to cook the second side, flatten slightly with a fish slice.

Fry each pancake on medium heat until base golden brown, flip and fry second side. Fry three pancakes at a time.

Each time you fry a new batch add a tablespoon more fat from the oil/butter mix.

Fry off all the mixture and store in an air container in the fridge.

Lasts four days in the fridge. To reheat place in the toaster.

Serve with fruit and maple syrup.