Add a touch of sweetness and vegie goodness to your pancakes with our kumara pancakes and top with blueberries and maple yoghurt for ideal dessert.
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Ingredients
Maple yoghurt
Method
1.Preheat oven to 200°C.
2.Place kumara on an oiled oven tray. Bake for 1 hour or until tender. When cool enough to handle, cut kumara in half lengthways, then scoop out the flesh. Reserve skins for another use (see waste not). You will need 1 cup (275g) cooked kumara.
3.Place kumara flesh in a food processor with egg, milk, yoghurt, honey, vanilla, flour, bicarbonate soda, allspice and salt; pulse until just combined.
4.Heat 1 tablespoon of the oil in a large frying pan over low heat. In batches, spoon 2-tablespoons of batter for each pancake into pan; cook for 2 minutes or until bubbles appear on the surface. Turn; cook for a further 1 minute or until cooked through. Remove from pan. Repeat with remaining oil and batter to make a total of 24 pancakes.
5.Make maple yoghurt. Combine ingredients in a small bowl.
6.Serve pancakes with maple yoghurt, syrup and blueberries.
Cut kumara skin into thick strips; bake in a hot oven until crisp.
Sprinkle with salt flakes, serve as chips.
Note
