Panqueques de Camote

Panqueques de Camote

By
From
Andina
Serves
4-6
Makes
20 pancakes
Photographer
David Loftus

Sweet Potato Pancakes. Sweet potatoes are a great source of vitamins A and C, dietary fibre and a whole variety of minerals. A cheeky favourite at Andina, this recipe can have any kind of topping, but we think the mixture of fruit and whipped coconut cream is divine.

Ingredients

Quantity Ingredient
175g plain flour
2 teaspoons baking powder
25g caster sugar
1 egg, plus 2 egg whites
225ml hazelnut milk
1 teaspoon vanilla extract
75g sweet potato puree, about 1 very small sweet potato
1 tablespoon butter, melted, for frying
Loche con Chancaca, Chancaca syrup, to serve
or yacon syrup, to serve
a few seasonal berries, to serve
a few physalis, to serve

For the coconut whipped cream

Quantity Ingredient
200ml whipping cream
50ml coconut cream

Method

  1. Put the plain flour, baking powder and caster sugar in a large bowl and stir to combine. Make a well in the centre and add the whole egg. Use a fork to whisk in the egg, incorporating flour from the sides of your well until you have a thick, almost unworkable paste. Gradually add the hazelnut milk, vanilla extract and sweet potato purée, whisking between each addition, until fully combined.
  2. Whisk the egg whites to stiff peaks. Add 1 heaped tablespoon of the whisked egg white to the batter and stir in, then add the remaining egg white, stirring gently but thoroughly, keeping the mixture well aerated, until completely combined.
  3. Brush a wide, shallow frying pan (or ideally a large pancake pan) with melted butter and set it over a medium–high heat. Add 3 or 4 generous tablespoons of the batter to the pan to create 3 or 4 individual pancakes. Allow the underside of each pancake to cook – you will see it set around the edges and large bubbles will appear on the surface of the pancake – then flip and cook the other side (about 3–4 minutes altogether). Set aside and repeat until you have used up all the batter.
  4. To make the whipped coconut cream, put the ingredients in a bowl and use a hand-held electric whisk until it forms soft peaks.
  5. To serve, arrange the pancakes on individual serving plates and top each with chancaca or yacon syrup and whipped coconut cream. Scatter with a few berries and halved physalis and serve immediately.
Tags:
Peru
Peruvian
Martin Morales
chef
restaurant
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