…served with ricotta mascarpone
Prep time 45 mins
For the batter
2 tbsp. melted butter and slightly cooled butter
4 large eggs
220g sweet potato puree
¾ cup milk
¾ cup all purpose flour
2 tbsp. sugar
1tsp vanilla paste
½ tsp cinnamon
¼ kosher salt
For the toppings
250g smooth ricotta
2 tbsp. mascarpone
1 tbsp. icing sugar
Mix ricotta, mascarpone and icing sugar in a bowl and set aside
Place a 12 cup muffin tins in oven and preheat oven to 220 C.
Combine pancake ingredients in a bowl and mix well, until frothy.
When oven is preheated, melt 2 more tbsp. of butter. Remove hot tins from oven and quickly brush bottoms and sides of pan with melted butter, mix batter again for a few seconds, then quickly pour into hot muffin cups, dividing equally between 12 cups, filling about ½ – 2/3 full.
Place in oven and bake for 15-18 minutes, or until puffy and deep golden colour.
Remove from oven (pancake will quickly deflate). Once warm, place pancakes on serving plates and top with ricotta mascarpone, toasted nuts, maple syrup and icing sugar.