I must confess that these sweet potato prata weren't meant to be prata. I had wanted to create sweet potato pancakes which were supposed to look light and fluffy. However, my pancakes looked slightly charred, creating an unwanted image of being oily. They weren't! Despite their less than ideal appearance, they tasted awesome. The sweet potato provided nutritional and atomical density that filled me up fast.
Lessons learnt
- Never use a traditional wok to make pancakes. It produces charring on the surfaces of the pancakes. Should use a non-stick large pan. That is why pancakes are called pancakes.
- Be diligent in flipping your pancakes. They turn brown pretty fast!
Ingredients
- 1 sweet potato, steamed for 15-20 minutes and then mashed up
- About 3/4 cup buckwheat flour
- 1 tbsp extra-virgin coconut oil
- 1 egg replacer (1 tbsp ground flaxseed meal to 3 tbsp water)
- Water
Mix all the ingredients together, adding water until the batter has a smooth consistency. However, if you like, you can use less water to retain the texture of mashed potato. Slightly oil and heat up your pan before pouring your batter over it. Makes 3 medium-sized
pancakes...oops, prata, I mean!
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