Sweet Potato Pancakes, Maple Glaze and Smoked Salmon

For the pancakes

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

For the salmon

• 300 g Irish smoked salmon
• crème fraiche
• peashoots
• chive batons

For the soy and maple glaze

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

PANCAKES

1. Cook the sweet potatoes in boiling water until tender. Remove skins, dry, and mash.
2. Mix the milk, mashed sweet potato, egg yolks, pinch of salt, and a little oil.
3. Add the sieved wholemeal and buckwheat flour to the dried yeast and salt.
4. Whip the egg whites and fold in gently.
5. Rest the batter.
6. Heat a heavy frying pan until hot and add oil.
7. Add around 30 g of the batter mixture, cook until golden brown, and turn when the surface starts to bubble. Keep warm.

SOY AND MAPLE GLAZE 

1. Combine all glaze ingredients in a pan. Reduce by two thirds and set aside for serving.

To serve

1. On warm pancakes, place smoked salmon, crème fraîche, peashoots, and chive batons. Drizzle with the reduced soy and maple glaze.