It is Pancake day on Tuesday 13th February this year (2018) but some of you may prefer savoury to sweet pancakes. This is an healthy alternative which my family love and we eat with creme fraiche.

Sweet Potato Pancakes

Ingredients: serves 8
350g sweet potatoes
200g plain flour
3½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground nutmeg
2 eggs, beaten
350ml milk
50g butter, melted

How to prepare:
Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop and mash.
In a medium bowl, sift together flour, baking powder, salt and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter.
Preheat a lightly greased griddle or heavy frying pan over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.