Sweet potato Halloween pancake recipe

With Halloween just around the corner, why not try making these mini pumpkin-shaped pancakes with your kids? Feature writer Anne shares her great recipe!

Sweet potato Halloween pancake recipe

These pancakes are sugar-free, packed with sweet potato goodness and warming spices, and easy for small hands to help make. I used chocolate drops to make the jack-o-lantern features, but to be completely sugar-free you could use sultanas or raisins.

To make the pumpkin shapes, I used a stainless steel cookie cutter in the shape of a pumpkin in the frying pan, pouring the pancake batter into it and then removing it just before I flipped the pancake over. You could cut the pumpkin shape out of a round cooked pancake, or you could just create basic pumpkin shapes as you pour the batter into the frying pan.

Sweet potato Halloween pancakes

Prep time: 10 mins
Cook time: 5 mins
Makes about 16 mini pancakes

Ingredients

  • 45g wholemeal plain flour
  • 45g white plain flour
  • 1 and 1/2 tsp baking powder
  • 1/4 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • A good pinch of salt
  • 150g cooked sweet potato, mashed
  • 1 egg, lightly beaten
  • 1 and 1/2 cups milk
  • 30g butter, melted
  • Extra butter for frying
  • Chocolate drops for decoration

Method

1. Sift the flours, baking powder, ginger, nutmeg and salt into a medium-sized bowl.
2. In another bowl, combine the sweet potato, egg and slightly cooled melted butter.
3. Gently mix the sweet potato mixture into the dry ingredients until just combined. Gradually add about half of the milk and keep adding more until you have a fairly thick but pourable pancake batter (you might not need to use all of the milk).
4. Heat a frying pan over a medium heat and add a small piece of butter. Once the butter has melted, wipe off the excess with a piece of paper towel.
5. Pour the pancake batter into stainless steel shapes if using. Cook for about 3-4 minutes until nicely browned, adding the chocolate drop features after a couple of minutes.
6. Remove the stainless steel shape and cook on the other side for more or less another minute (you don’t want to cook this side too long otherwise you’ll burn the chocolate).
7. Serve with a drizzle of honey.

+Anne Willicombe

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