Warning: once you try these gorgeous sweet potato hotcakes, you may never want to make regular pancakes again!
1½ cups wholemeal self-raising flour (Market Organics, Stalls 46-55, I Shed)
½ tsp freshly grated nutmeg (Nut Trek, Shop 55-56, Dairy Hall)
pinch ground cinnamon (Nut Trek, Shop 55-56, Dairy Hall)
1¼ cups mashed cooked sweet potato (Potatoes & Things, Stalls 27-28, A Shed)
2 eggs, beaten (Broad’s Free Range Poultry, Shop 9, Meat Hall)
1½ cups milk flour (Market Organics, Stalls 46-55, I Shed)
¼ cup butter, melted, plus extra for frying (Curds and Whey, Shop 12-13, Dairy Hall)
pinch salt flakes (Nut Trek, Shop 55-56, Dairy Hall)
orange wedges, to serve (Benny’s Fruit Corner, Stalls 1-2, H Shed)
maple syrup, to serve (53° East Nut Shop, Shop 6, F Shed)
Sift flour, nutmeg and cinnamon into a bowl.
In a separate bowl, combine remaining ingredients. Add wet mixture to the flour, and stir gently until just combined, being careful not to over mix.
Heat a dollop of extra butter in a frypan over medium heat, and add tablespoons of batter to the pan to create your desired size of hotcake. Fry on both sides until golden-brown.
Serve with orange wedges and a drizzle of maple syrup.