August 12, 2019
1Grate the sweet potato, zucchini and haloumi. Set aside.
2Sift flour into a bowl. Add milk and eggs, stir to combine. Add to the sweet potato, zucchini and haloumi and stir until well combined.
3Heat a large non-stick frying pan over medium heat. Brush pan with a little melted ghee. Spoon ½-cup batter into pan, spreading a little if needed. Repeat to cook 2 or 3 in the pan at once, this will depend on the size of your pan. Cook for 4 minutes or until the top starts to dry. Turn, cook further 3 minutes or until golden and cooked through. Transfer to a plate. Keep warm in a low oven. Repeat brushing pan with melted ghee between batches, to make 10 pancakes.
4Combine the yoghurt and 2 tablespoons lemon juice. Place two pancakes onto serving plate. Top with poached egg, sprinkle with lemon rind. Top with rocket, season and serve with yoghurt.
1You need 11/2 cups grated sweet potato and 1 cup grated zucchini
2These pancakes reheat beautifully. Place in a single layer onto a well-greased oven tray and warm in 180°C fan forced oven for 8-10 minutes.