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Cooking
Potato Pancakes – Sweet Potato Flatbreads
· 8 servings
Making the dough base
Boil the potatoes in their skins in salted water. Drain and let cool. Peel them. Press them through a potato ricer. I ran mine through a meat grinder. Add the flour and 2 teaspoons of salt.
A slightly sticky dough
Mix by hand. Try to work quickly and don't overwork the dough. Work on a work surface dusted with flour. It might seem great if the dough doesn't stick at all, but then the finished pancakes will turn out quite tough. So a little stickiness in the dough is fine.
Rolling out the dough
Cut off pieces from the mound of dough. Coat them in the flour dusted on the surface. Flatten each piece into a round with your hands. Roll it out with a rolling pin, dusting well with flour underneath and on top. The flatbread should be as thin as you can manage without it tearing.
Heating the pan
Put 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 used setting 12 out of 14 on my stove. You'll be using the pan dry, without any fat.
Cooking the flatbread
Put the first flatbread onto the pan, then go roll out the next one. Keep an eye on the one cooking, and once brown spots start appearing on it, flip it over. By then you should have the next one rolled out, so swap it into the pan and keep going. Continue until you've used up all the dough.
Serving
Spread the warm or cold potato pancakes with plum jam, sprinkle with ground poppy seeds and dust with powdered sugar. Roll them up tightly and, if you like, dust with a little more sugar. Serve…