Sweetpotato Shredded Pancakes
Prep time
approx. 40 minutes
Serving
For the pancake batter
- 100 g sweetpotatoes, peeled and grated finely
- 4 medium eggs, separated
- 150 ml heavy cream (for mixing with yolks)
- 1 tsp cinnamon
- 100 g all-purpose flour
- pinch of salt
- 80 g cane sugar
For cooking and garnish
- 2 to 4 tbsp oil, for frying
- 100 ml heavy cream (remaining, for whipping)
- 2 tbsp powdered sugar, for dusting
- 150 g blueberries, for garnish
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Energy (kcals): 570kcals
Fat: 33g
Carbohydrates: 54g
Protein: 12g
Directions
Step 1
In a bowl, whisk together 150 ml heavy cream, egg yolks, and cinnamon. Stir in the grated sweetpotatoes and fold in the flour.
Step 2
In a separate bowl, beat the egg whites with a pinch of salt until stiff peaks form, gradually adding the cane sugar.
Step 3
Fold half of the egg whites into the sweetpotato batter, then gently fold in the rest to keep it airy.
Step 4
Heat oil in a non-stick oven-safe pan over low heat. Pour in the batter and cook for 1–2 minutes until thickened underneath.
Step 5
Flip the pancake and use a fork to shred it into bite-size pieces. Transfer the pan to an oven preheated to 175°C (150°C convection) and bake for 8–10 minutes.
Step 6
Whip the remaining 100 ml heavy cream until soft peaks form.
Step 7
Arrange the shredded pancake pieces on a plate. Dust with powdered sugar, garnish with blueberries and whipped cream, and serve immediately.
