Sweet potato and anise pancakes recipe, a different and delicious way to enjoy the traditional Carnival pancakes, but that we can make throughout the year.

We are already in the Winter Festivities, the Carnivals, which this year are accompanied by a lot of cold, rain and snow. It is time to turn on the kitchens, ovens, to cook warm dishes and also prepare the delicious Carnavaleros sweets that cannot be missed on these dates.

The Carnivals are a popular festival in all the Spanish provinces and especially in the Canary Islands where this festival is enjoyed to the fullest.

On previous occasions we have published sweet recipes representative of these dates, this time the recipe that we present is to prepare delicious sweet potato and anise pancakes.

These pancakes are part of the Canarian Carnival pastries, along with the flour, banana and pumpkin pancakes. In fact, some time ago we were talking to you about the delicious pumpkin pancakes, just as carnivorous.

They are made to be tasted on Shrove Tuesday or any day the festivities are being celebrated, we can also make them at any time of the year that we want.

Surely you will like them, because they are very tasty and are very easy to make, the pancakes are fluffy, and they are a delight, especially if you like the taste of sweet potatoes or sweet potatoes like us.

In this recipe we have served the sweet potato and anise pancakes accompanied by a light syrup.

They can also be accompanied with honey, cream, icing sugar on top.

Sweet potato and anise pancakes recipe

Ingredients:

  • 300 grams of yellow sweet potato.
  • A glass of yeast flour (pastry flour).
  • 6 teaspoons of cornstarch.
  • 3 eggs.
  • 250 ml. milk.
  • 8 tablespoons of sugar.
  • The zest of the skin of a lemon.
  • One teaspoon of ground cinnamon.
  • A teaspoon of aniseed grain, (matalahúga).
  • Mild flavored olive oil or sunflower oil.
  • Icing sugar to decorate.
  • Light sugar syrup to accompany.

Ingredients for the syrup:

  • 100 grams of sugar.
  • 100 grams of water.
  • A few grains of anise.
  • The skin of a lemon.

Preparation of the pancakes:

  1. We remove the skin from the sweet potato. We put the sweet potato in a cauldron with water that only covers it to cook it; we add the anise grains as well.
  2. We cook the sweet potato until it is tender, then we drain it, and we make it puree using a fork or the mixer.
  3. We beat the eggs well in a bowl or bowl; add the sugar, cinnamon, lemon zest, and anise grains to the beaten eggs and mix.
  4. Now add the sweet potato puree, milk, flour, and cornstarch and beat well again.
  5. The dough should be of a thick, not light consistency as when we make flour pancakes.
  6. If we have something liquid left, we will add more flour little by little until we achieve the desired consistency.
  7. In a frying pan we put oil to heat to fry the pancakes. When it is hot, we add the pancakes to fry. With the help of a spoon we are taking portions of dough and throwing it into the pan to fry them.
  8. Brown the pancakes on both sides.
  9. We are depositing the pancakes on a plate or tray that we have covered with a napkin or absorbent paper to drain the excess oil.
  10. Once they are all fried, we reserve to make the syrup.

Preparation of the syrup:

  1. In a heater we put the sugar, add the water, the anise grains, the lemon peel, and cook with low heat.
  2. While we are stirring until it boils.
  3. We turn off the heat, remove the lemon peel.
  4. We put the syrup in a small sauce boat to take it to the table and accompany the pancakes with a thread of syrup on top.

We present the pancakes on a nice tray or plate, sprinkled with a little icing sugar.

Other options to taste the sweet potato and anise pancakes:

  • Honey.
  • Red fruit syrup.
  • Chocolate syrup.
  • Strawberry syrup.
  • Scoop of ice cream.

The sweet potato and anise pancakes can be enjoyed accompanied by a warm drink such as a warm cup of chocolate, a cup of coffee, a tea, an infusion.

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