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Sweet potato pancakes / drop scones (v)


Thanks for Hugh Fearnley-Whittingstall for providing quantities for the batter and the excellent suggestion of toasted walnuts. If, like Tobias, you dislike goats cheese, replace with butter instead, and the bacon can be omitted for a vegetarian version.


Makes 6 pancakes, serves 3 as a hearty breakfast


For the pancakes

90g plain flour

1.5 tsp baking powder

150g cooked, mashed sweet potato

a pinch of grated nutmeg

a pinch of ground ginger


1 egg

30g butter, melted, plus butter or oil for frying


For the topping

6 rashers of bacon, fried or grilled until crisp

50g creamy goats cheese

1 tbsp runny honey

a few thyme leaves

a handful of toasted walnuts


Sift the flour, baking powder, spices and salt together. Mix together the egg, butter and potato, then add the flour mixture, stirring until combined.


Heat a frying pan over a medium heat, and add the oil or butter. Take a large spoonful of the batter and drop it into the hot fat, pressing it down lightly to flatten into thick rounds of about 8cm diameter. Repeat with the rest of the batter. You'll get about six pancakes out of this and if you have a large pan, you can cook them all at once.


Fry for about five minutes until browned, then flip them over carefully and fry for another five minutes on the other side.


Serve with a little goats cheese spread on them and top with the crispy bacon rashers. Scatter over the walnuts and thyme leaves and drizzle with honey.

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