Let’s make spring the sweetest and most appetising season of the year with these sweet potato pancakes with bacon jam and walnuts. A fluffy temptation to have flowers thrown at you. Do you dare try it?

Ingredients:

·       ½ cup of wheat flour

·       ⅓ (80 ml) cup of while milk

·       1 egg

·       2 tbsp of coconut oil

·       2 tsp of baking powder – yeast

·       5 tbsp of roasted sweet potato

·       Spices: cinnamon, ginger and nutmeg to taste

Directions:

1. Peel the potatoes with the peeler and cut with the knife  with the wooden cutting board.
2. Broil the sweet potatoes in the oven with coconut oil and season until they’re soft
3. Mix all the ingredients by hand in the bowl with the help of a fork until a homogenous mixture is obtained
4. Put some of the mixture in the pan (use some coconut oil so the dough doesn’t stick)
5. Cook over a medium heat and let is sit for about 40 seconds, then flip with a spatula for another 40 seconds.
6. Repeat until you finish the mixture

-Bacon Jam-

Ingredients:

·   250 g of bacon

·   4 tablespoons of brown sugar

·   4 tablespoons of apple cider vinegar

·   4 tablespoons of maple syrup (may be honey)

·   Cumin, pepper to taste

·   A drizzle of bourbon or brandy (optional)

.   150 g of walnuts 

Directions:

1. Cut the bacon into small strips with the knife on the wooden cutting board
2. Brown the bacon in the saucepan
3. Add the apple vinegar 
4. Let it reduce
5. Put the brown sugar and the maple syrup and the bourbon in the saucepan with the bacon
6. Stir well with the silicone spatula and lower the heat
7. Let it cook for at least 2 hours on low heat

To plate:

Place the pancakes on the plate, with the help of the wooden spoon, pour some bacon jam over the pancakes, decorate the plate with walnuts. Serve more jam on the side of the plate.

*All the cookware used in this recipe is available at El Corte Inglés.

Video: Rafa de los Arcos