Let’s jump into the kitchen with this delicious brunch dish. It’s a recipe from the upcoming Summer edition of my culinary magazine Island Vibes Food & Lifestyle Magazine, which will come out in June. But it’s such a great dish for this long Easter weekend that I am giving you a little sneak peak. Enjoy and happy Easter!
1 lb. (450g) sweet potato, peeled and diced
1 cup (125g) all-purpose flour
1 tablespoon baking powder
2/3 stick (75g) butter, melted
¾ cup (175ml) milk
½ teaspoon salt
1 tablespoon (10g) jalapeño, finely chopped
2 tablespoons green herbs like cilantro, spring onion or parsley, minced
½ lb. (225g) Smoked salmon
1 ripe avocado, sliced
1 cup (250ml) sour cream
2 jalapeño’s, thinly sliced
1 handful of Cress
Fill a saucepan with water and bring to a boil over high heat. Add a pinch of salt, then the potatoes and cook for 15 minutes, or until the potatoes are soft when pierced with a fork. Drain and process into a smooth puree with a handheld blender or in a food processor.
Meanwhile, combine the flour, baking powder, egg, butter, milk and salt in the bowl of a standing mixer and process into a smooth batter. Blend in the sweet potato puree, jalapeño and herbs.
Heat a non-stick skillet and spray the top with cooking oil. Use about 1/3 cup (75ml) of batter per pancake and bake for 8 minutes in total, flipping them halfway. Repeat with the remaining batter, oiling your skillet in between batches.
To serve, assemble the pancakes on a platter and top with the smoked salmon, sour cream, jalapeño and cress. Happy Easter!