Sweet potato pancakes with syrup | North Carolina Sweet Potatoes

Sweet potato pancakes with syrup

4 servings

Ingredients for 4 pancakes:
400 g sweet potatoes from North Carolina
100 g sugar
150 ml orange juice
20 g maple syrup
1 orange
2 eggs (L)
50 g cream quark
50 g coconut blossom sugar
2 pinches salt
50 g flour, type 405
50 g oat flakes, fine leaf
2 teaspoons baking powder
80 g butter for baking
150 g raspberries to garnish
Icing sugar and mint to garnish

1. For the syrup: peel 150 g sweet potatoes, grate them finely and heat to 110 °C together with sugar, orange juice and maple syrup. Then pass through a fine sieve and allow to cool.

2. Wash the orange in hot water, dry it, finely grate the peel and squeeze out the juice (80 ml). Peel the remaining 250 g sweet potatoes, dice them and cook them in orange juice until soft, then let them cool.

3. Separate eggs. Mix sweet potato puree with egg yolk, quark, sugar, orange juice and peel. Beat the egg whites with salt until stiff. Mix flour with oat flakes and baking powder and fold into the sweet potato mixture with the beaten egg white.

4. Fry small pancakes in butter in a pan. Serve with raspberries and syrup and garnish with mint and icing sugar.

Preparation time: 75 minutes

Nutrition information per serving:
610 kcal/2560 kJ
10 g
23 g