Top-quality pancakes with sweet potato and white chocolate cream
These exquisite pancakes bring festive delight to the Christmas table. The delicate cream, refined with melted white chocolate, harmonizes beautifully with the warm, fluffy pancakes. Seasonal winter fruits like persimmons or kiwi add a colorful and fresh finishing touch to the dessert. The recipe is versatile and perfect for cozy Advent afternoons or the Christmas menu.
90 minutes
Total Time
5 minutes
Cooking Time
85 minutes
Preperation Time
Ingredients
| FOR THE SWEET POTATO CREAM: | |
| 1 | Sweet potato |
| 200 g | Mascarpone |
| 200 ml | Cream or low-fat quark |
| 100 g | White chocolate |
| FOR THE PANCAKES: | |
| 90 ml | Milk or plant-based drink |
| 75 g | Wheat flour or buckwheat flour |
| 35 g | Cornstarch |
| 35 g | Rice flour |
| 1 | Egg size M |
| 1 tbsp | neutral oil |
| A pinch of salt | |
| Seasonal fruit such as persimmon and kiwi for serving. |
Instructions
Step 1 of 6:
Peel the sweet potato, cut into pieces, and place in the steam insert.
Step 2 of 6:
Fill the pressure cooker with 250 ml of water, place the steam insert in the pressure cooker. Close the pressure cooker and set to the second cooking level. When the green ring appears, cook the sweet potato for 5 minutes. Remove the pressure cooker from the heat and open. Let the sweet potato cool.
Step 3 of 6:
Puree the sweet potato. Melt the chocolate in a water bath. Beat the mascarpone, cream, sweet potato, and 50 g of chocolate until a cream forms.
Step 4 of 6:
Stir the egg, flours, cornstarch, and salt into a smooth batter and put into a piping bag, cut off the tip.
Step 5 of 6:
Heat the pan and pour the batter into the pan in a circular motion. After 20-30 seconds, roll up the pancake, repeat with the remaining batter until all pancakes are done.
Step 6 of 6:
Put the sweet potato cream into a piping bag and decorate the pancakes with it. Decorate with the remaining melted chocolate, fruit, and chopped nuts.
