Sweet Potato and Coconut Pancakes (Kenyan Style)

Ingredients

• 1 cup Sweet Potato (cooked and mashed)
• 1 cup All-Purpose Flour
• 1/2 cup Coconut Milk
• 2 tablespoons Sugar
• 2 teaspoons Baking Powder
• 1 tablespoon Vegetable Oil
• 1/4 teaspoon Salt

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

Instructions

1. 1In a large bowl, combine the 1 cup of cooked and mashed sweet potato, 1 cup of all-purpose flour, 1/2 cup of coconut milk, 2 tablespoons of sugar, 2 teaspoons of baking powder, and 1/4 teaspoon of salt. Add 1 teaspoon of vegetable oil to the bowl, reserving the remaining 2 teaspoons of vegetable oil from the 1 tablespoon for cooking. Stir everything together thoroughly until the batter is smooth and no dry lumps remain.
2. 2Place a 25.4 cm non-stick frying pan or griddle over medium heat, aiming for a surface temperature of approximately 162.8°C (160°C). Allow the pan to heat for 2 to 3 minutes.
3. 3Lightly coat the hot pan surface with a small amount of the remaining 2 teaspoons of vegetable oil. Pour about 1/4 cup of the batter onto the hot surface for each pancake, cooking 2 or 3 pancakes at a time without crowding the pan.
4. 4Cook the first side of each pancake for 2 to 3 minutes, until you see small bubbles forming on the surface and the edges appear set and slightly dry. Carefully slide a spatula under each pancake and flip it over.
5. 5Cook the second side for another 2 to 3 minutes, until both sides are golden brown and the pancake feels firm to the touch when gently pressed. Remove the cooked pancakes from the pan and place them on a plate. Repeat steps 3 through 5 with the remaining batter, adding a small amount of the remaining 2 teaspoons of vegetable oil to the pan as needed between batches to prevent sticking. Serve the pancakes hot, on their own or with fresh fruit.

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