Panqueques de Camote (Sweet Potato Pancakes)

Ingredients

• 1 medium Sweet potato
• 1 cup Rice flour
• 1 cup All-purpose flour
• 2 Eggs
• 1 cup Milk
• 2 tsp Baking powder
• 1/2 tsp Cinnamon
• 2 tbsp Maple syrup

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Place the 1 medium sweet potato on a baking sheet and bake for 45-60 minutes, or until it is very soft when pierced with a fork. Alternatively, microwave the sweet potato on high power for 8-10 minutes, turning halfway through, until soft. Once cooked, let the sweet potato cool slightly, then scoop the flesh into a bowl and mash it thoroughly with a fork until smooth.
2. 2In a large bowl, whisk together the 1 cup rice flour, 1 cup all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon cinnamon. Make sure these dry ingredients are well combined.
3. 3In a separate medium bowl, whisk together the 2 eggs and 1 cup milk until combined. Add the mashed sweet potato to the egg and milk mixture and mix well until everything is incorporated and smooth.
4. 4Pour the wet ingredients from the medium bowl into the large bowl with the dry ingredients. Mix gently with a whisk or spatula until just combined. It's okay if there are a few small lumps; do not overmix, as this can make the pancakes tough.
5. 5Heat a large non-stick frying pan or griddle over medium heat. Add a small amount of oil (if your pan requires it, otherwise use it dry) to lightly coat the surface.
6. 6Pour approximately 1/4 cup of batter onto the hot frying pan for each pancake. Cook for 2-3 minutes on the first side, until small bubbles appear on the surface and the edges look set. Carefully flip the pancake and cook for another 2-3 minutes on the second side, until golden brown and cooked through.
7. 7Repeat step 6 with the remaining batter, adding a little more oil to the pan between batches if needed. Serve the pancakes immediately with a drizzle of the 2 tablespoons maple syrup.

Substitutions

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