- Sympli yam cubes
- 6 egg whites
- 240 ml evaporated milk
- 62 ml of melted butter
- 50g sugar
- 240g all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 chicken breasts
- 1 teaspoon black pepper
- Maple syrup
How to Prepare Yam and Shredded Chicken Pancakes.
Season chicken breast with ½ teaspoons of salt and pepper. Place in a heated pan coated with olive oil and grill on each side for 5 mins. Shred with a fork and set aside.
Heat up 350ml of water and place yams in boiling water. Allow to cook for 8 minutes, drain yams, place in a bowl and mash.
In a mixing bowl, whisk flour, baking powder and salt. Set aside.
In another mixing bowl, combine mashed yams, shredded chicken, milk, sugar, black pepper and butter.
Stir yam mixture into flour mixture, and combine thoroughly.
Beat egg whites until stiff. Gradually fold into batter 1/3 at a time until a thick batter is formed.
Place 2-4 ice-cream scoops of yam mixture on a pre-heated, oiled pan on low heat.
Cook until lightly browned on both sides.
Drizzle maple syrup on pancakes and enjoy!