January 13, 2014

Banana and Sweet potato pancakes

Banana and Sweet potato pancake (and they are vegan too)

or There is so much to do with sweet potatoes part 1

Vegan banana- and sweet potato pancakes
I came up with the recipe a day in Taiwan, after having read about friends eating various types of pancakes. Being Swedish we of course have our traditional pancakes too - but my friends kept posting on Facebook and other forums and it made me hungry… And since sweet potato, 地瓜 (Di Gua) is in season here in Taiwan I thought I would use some of it in my pancakes.  


I rarely use exact measurements, the most important skill to have if you want to be serious about cooking and baking is anyhow to learn to read the food or the dough, so many circumstances play in; The size of the fruits involved, if the flour is dry if there is more humidity in the air, draughts, oven and so forth. So take my measurements as a guideline but follow your instincts.



These are supposed to be slightly thicker pancakes but smaller ones, more like the American style pancakes. I did three in the pan at the same time, but it may vary depending on the size of the pan.

Ingredients

  • ½ to 1 boiled cold sweet potato
  • 2 small bananas (or 1 big)
  • 1 cup cold green tea 
  • water
  • flour, alternatively corn flour or even corn starch (1-2 decilitres) (less if you use corn starch)
  • sunflower oil - 1-2 tablespoons. VERY important as there won't be any fat from milk etc. Pancakes need a bit of fat 
  • A pinch of salt 

How to?

Very simple.

  • Mash the cold, boiled (peeled) sweet potato. A fork will do it, no reason to have special tools.
  • Add the bananas and mash these with the sweet potato 
  • Stir bananas and sweet potato together.
  • Add some green tea to make it more liquid. Half a cup will probably to it but keep the rest until you are sure, you may need to add more as you go along. 
  • Add 1-2 tablespoons of sunflower oil. This step is important as there is no dairy etc in the pancakes. You therefore need the fat from the oil instead. 
  • Stir. 
  • Add flour, 1-2 decilitre, or corn starch. Or why not mix and have both? For gluten free pancakes you have to use cornstarch or corn flour though, or some other flour that doesn’t contain gluten (definitely not wheat.) 
  • Continue to stir and add some water if needed, you can also add a bit more of that green tea. 
  • Add a pinch of salt 
  • Stir 
Once you have a nice dough, not too thick, not too thin - it needs to be thicker than normal Swedish pancakes or french crepes - heat up the pan. Add a little bit of fat for frying, but just a tiny bit. 

When the pan is hot, add the dough and fry like any pancake. These pancakes are a thicker variant and if you have a bigger pan you can fry a few of them at the same time. Once you consider one side done, flip them over and fry on the other side. 

Serve with for example fresh fruits, berries or why not the way I did it: With passion fruit. Chose any fruit that is in season really - it’s wonderful. 

But why a recipe all of a sudden?

I swore this blog wasn't going to become the type of food blog that has various recipes in it, I have done that before, on an old blog, but as I never follow recipes myself it's too difficult, I normally don't have any measurements. When I was little my mum would always ask us what we thought about the bread when she had baked, and when we said we loved it she always without any exception responded "that's a pity because I can never make it again." And that's the kind of kitchen environment I grew up in, once you know and understand the basics nothing but your imagination stops you - and that's partly where I got my will to experiment from. Experimenting is what I do well. Others can take care of writing recipes, there are plenty of food bloggers that do that much better than I do. 

I generally don't even have patience to write down what I do, instead I keep the headlines, photos and some general tips and tricks while the rest remains in my head. And still, here I am writing a cooking/baking post... It was just too good not to be shared!

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