The breakfast edit 503

Sweet Potato Pancakes with Bacon and Maple

Make sweet potato pancakes with bacon and maple, from the first ingredient to the finished dish.

1 serving · 9 ingredients · 4 steps

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Sweet Potato Pancakes with Bacon and Maple, plated and ready to serve. — The finished recipe. Sweet Potato Pancakes with Bacon and Maple

Ingredients 1 to 6 for sweet potato pancakes with bacon and maple arranged separately on a dark worktop. — Ingredients 1 to 6. 150 g Sweet potato (Grated raw. It cooks through in the pan if the pancakes are thin. Raw, peeled weight.). 2 large (110 g) Egg. 40 g Plain flour. Half a teaspoon Baking powder. A pinch Ground cinnamon. 70 g Bacon medallions (Weighed raw. Back bacon with the fat on is about double.)

Ingredients 7 to 9 for sweet potato pancakes with bacon and maple arranged separately on a dark worktop. — Ingredients 7 to 9. 1 tsp, about 7 g Maple syrup. 4 sprays, about 1 g Olive oil spray (Counted at a quarter of a gram per spray, which is what the nozzle on most bottles delivers. Four sprays is 9 kcal.). A pinch Salt

Sweet Potato Pancakes with Bacon and Maple, preparation step 1: Grate the sweet potato coarsely and squeeze it in a tea towel to get the water out. — Step 1. Grate the sweet potato coarsely and squeeze it in a tea towel to get the water out.

Sweet Potato Pancakes with Bacon and Maple, preparation step 2: Mix it with the eggs, flour, baking powder, cinnamon and salt to a thick batter. — Step 2. Mix it with the eggs, flour, baking powder, cinnamon and salt to a thick batter.

Sweet Potato Pancakes with Bacon and Maple, preparation step 3: Fry small, thin pancakes in a sprayed pan over medium heat for three minutes a side. They need longer than a flour pancake because the potato has to cook. — Step 3. Fry small, thin pancakes in a sprayed pan over medium heat for three minutes a side. They need longer than a flour pancake because the potato has to cook.

The finished sweet potato pancakes with bacon and maple. — Step 4. Fry the medallions in the same pan until the edges brown, and serve with the syrup.

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