Dough
1 sweet potato of approximately 250g
1 and 1/2 cups (cup) of wheat flour
3 tablespoons (scoop) of sugar
1 tablespoon (spoon) of yeast
1 pinch of salt
1 tablespoon (spoon) of ginger
1 cup (cup) of fresh heavy cream
2 eggs
1 spoonful of melted butter
2 orange zest for garnish
Filling
1/2 cup (cup) of unsalted butter at room temperature
1/2 cup (cup) of honey
1/4 cup (cup) of concentrated orange juice
1 and 1/2 teaspoons of grated orange peel
Dough
1 sweet potato of approximately 250g
1 and 1/2 cups (cup) of wheat flour
3 tablespoons (scoop) of sugar
1 tablespoon (spoon) of yeast
1 pinch of salt
1 tablespoon (spoon) of ginger
1 cup (cup) of fresh heavy cream
2 eggs
1 spoonful of melted butter
2 orange zest for garnish
Filling
1/2 cup (cup) of unsalted butter at room temperature
1/2 cup (cup) of honey
1/4 cup (cup) of concentrated orange juice
1 and 1/2 teaspoons of grated orange peel
Make the filling: mix the butter, honey, orange juice, and grated orange peel until smooth
Batter well to ensure uniform consistency
Wrap in aluminum foil and refrigerate
Dough: peel the sweet potato and cut it into thick slices
Cook in a steamer until soft but still firm
Let cool and grate coarsely. Reserve
À part, mix the flour, sugar, yeast, salt, and ginger
Add the heavy cream, beaten eggs, and melted butter
Mix well
Add 1 cup (cup) of grated sweet potato and mix again
Heat a non-stick pan greased with butter and cook the pancakes
Keep them warm
Assemble the plate
Alternate the pancakes with orange butter and garnish with orange zest.
