Sweet potato pancakes, maple glaze and smoked salmon

Smoked salmon, with a dash of maple magic, makes a decadent brunch.

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prep-time Created with Sketch. Preparation time: 1 hour cooking-time Created with Sketch. Cooking time: 10 minutes serving-size Created with Sketch. Serves: 6

This ultimate weekend brunch is bursting with satisfying sweet and smoky notes. The sweet potato pancakes, rich in vitamin A and C, are the perfect foil for the oily fish.

Nutrition per serving
Kcal
480
Fat
12.3g
Sat Fat
5.6g
Carbs
79.8g
Sugars
41.1g
Fibre
6.6g

Method

PANCAKES

Cook the sweet potatoes in boiling water until tender, remove skins, dry and mash.

Mix the milk, mashed sweet potato, egg yolks, pinch of salt, and a little oil.

Add the sieved wholemeal and buckwheat flour to the dried yeast and add a pinch of salt.

Whip egg whites and fold in gently.

Rest.

Heat a heavy frying pan until hot and add oil.

Add around 30g of the batter mixture, cook until golden brown and turn when the surface starts to bubble.

Keep warm.

SOY AND MAPLE GLAZE 

Combine all ingredients in a pan.

Reduce by two thirds and then put aside for serving.

 

Ingredients

  • Pancakes

  • 350ml skimmed milk
  • 350g sweet potato
  • 2 free range yolks, separated
  • 120g wholemeal flour
  • 120g buckwheat flour
  • 5g dried yeast
  • Pinch of salt
  • 10ml vegetable oil
  • Salmon

  • 300g Irish smoked salmon
  • Crème fraiche
  • Peashoots
  • Chive batons
  • Soy and maple glaze

  • 300ml pure maple syrup
  • 300ml soy sauce
  • Garlic clove, crushed
  • 10g chilli flakes
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