Sweet Potato Pancakes with Lemon Ricotta Cream

Fluffy and slightly sweet, these sweet potato pancakes are packed with nutrients and pair beautifully with a fresh, tangy ricotta cream.

Serves: about 8 pancakes

Prep Time: 15 minutes

Cook Time: 10 minutes

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Ingredients

Pancakes

• 200 g (3/4 cup) mashed sweet potato (cooked and pureed)

• 2 eggs

• 150 g (1 1/4 cups) flour

• 1 tsp baking powder

• 1 pinch of salt

• 200 ml (3/4 cup) milk (or plant-based alternative)

• Butter or oil for cooking

Lemon Ricotta Cream

• 200 g (3/4 cup) ricotta

• Zest of 1 lemon

• 2 tbsp lemon juice

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Recipe

1. Prepare the batter: In a bowl, whisk together the sweet potato, eggs, and milk.

   
   

2. Add the flour, baking powder, and salt. Stir until just combined.

   
   

3. Cook the pancakes: Heat a little butter or oil in a pan over medium heat. Cook each pancake for about 2 min per side until golden.

   
   

4. Make the ricotta cream: Mix the ricotta with lemon zest and juice until smooth.

   
   

5. Serve the pancakes warm with a generous dollop of lemon ricotta cream.

Light, fluffy, and perfect for a cozy breakfast or sunday brunch !