500 g of peeled and seeded sweet potatoes, cut into thin slices
1/3 cup of sugar
1/4 teaspoon of ground cinnamon
Dough
2 large eggs
1/4 cup of strong coffee
1/4 cup of milk
1/2 cup of all-purpose flour
3 tablespoons of melted butter or margarine
4 tablespoons of sugar
500 g of peeled and seeded sweet potatoes, cut into thin slices
1/3 cup of sugar
1/4 teaspoon of ground cinnamon
Dough
2 large eggs
1/4 cup of strong coffee
1/4 cup of milk
1/2 cup of all-purpose flour
3 tablespoons of melted butter or margarine
4 tablespoons of sugar
Cook the sweet potatoes in a pan for 5 minutes
Mix 1/3 cup of sugar with cinnamon and sprinkle over the sweet potatoes
Cook on low heat for 10 minutes, until the sweet potatoes are crispy
Remove from heat
Let it cool down
While the sweet potatoes cook, prepare the pancakes
In a bowl, combine eggs, coffee, milk, and flour
Beat with an electric mixer for about 2-3 minutes (the dough will be well mixed)
In a skillet with a 10-inch diameter, melt 1 tablespoon of butter or margarine
Spread the dough in the skillet
Preheat the oven to hot temperature (220°C), place it in the oven and bake for 15 minutes
When the dough starts to rise in the center (about 3 minutes), poke with a fork
Bake for another 10 minutes or until golden brown and crispy (the dough will start to roll over the edges)
Remove from oven
Dust the surface with 2 tablespoons of butter and sprinkle with 2 tablespoons of sugar
Spread the sweet potato mixture over half of the pancake
Fold like an omelette and place in a hot dish
Sprinkle with the remaining 2 tablespoons of sugar
Serve 4 portions.
