Patenty – Sweet Potato Pancakes
·Making the dough base
Boil the potatoes in their skins in salted water. Drain and let them cool. Peel them, then press through a potato ricer. I actually ground mine in a meat grinder. Add the flour and 2 teaspoons of salt.
A slightly sticky dough
Mix everything together by hand. Try to work quickly and don't overwork the dough. Work on a surface dusted with flour. Sure, it'd be great if it didn't stick at all, but then your pancakes would turn out really tough. So it's fine if the dough stays a little sticky.
Roll out the dough
Cut off pieces from the ball of dough. Coat them in the flour spread out on your work surface. Flatten each piece into a round shape with your hands, then roll it out with a rolling pin, dusting well with flour as you go. The pancake should be as thin as you can manage without tearing.
Heat up the pan
Place a pan on the stove – cast iron or non-stick both work. I use a Tefal pan and it works great. Heat it up almost to the max; I use setting 12 out of 14 on my hob. Keep the pan dry, with no oil or fat.
Fry the pancakes
Put the first pancake onto the hot pan, then go roll out the next one. Keep an eye on the pancake in the pan, and once brown spots start appearing, flip it over. By then you should have the next one rolled out, so swap it into the pan and keep going – until you run out of dough.
Serving
Spread the warm or cooled potato pancakes with plum jam, sprinkle with ground poppy seeds, and dust with icing sugar. Roll them up tightly, and if you like, dust with a little more sugar on top. Serve…
