Sweet Potato Pancakes

A great way to start the weekend, and use up a bit of spare sweet potato and egg whites at the same time :) Modified this recipe. Usual tall-pancake tips apply: don't overbeat the batter, don't swill around the pan like a crepe, do cook over a low heat so it rises and cooks through, and do serve as quick as you can so they're still hot and fluffy. We topped these with sliced plums and maple syrup, and I also had one with a spread of peanut butter - yum!

Ingredients:

• 1/3rd of a sweet potato (about 150g unpeeled)
• 2 tbsp butter
• 3/4 cup plain flour
• 2 tsp baking powder
• a sprinkling of ground nutmeg
• 2 egg whites, or one large egg
• 1/2 cup milk
• 1/4 tsp salt
• 1/4 tsp sugar

Peel and cut the sweet potato into chunks, then boil for 6-7 minutes, until tender. Drain and mash with the butter, then set aside to cool. In a separate bowl, combine flour, baking powder and nutmeg. Whisk the egg whites until frothy, then combine with sugar, salt, milk and mashed potato (in the mashing pan is fine). Pour the liquid ingredients into the flour mixture, and stir gently to combine, stopping as soon as no further dry flour shows. Ladle a quarter of the batter at a time into a pancake pan over a moderate heat, flipping each pancake when the base is golden brown - about a minute or two. Put on a warm plate, sort out your toppings, and serve.