ñame is widely used in the Caribbean coast of Colombia and is essential in the preparation of Sancocho ( typical soup) and other dishes. It is know as cará in Brazil, Malanga in Puerto Rico, Dominican Republic and Cuba. In North America is known as Taro and is a main ingredient in the Hawaiian cuisine.
These pancakes are fluffier and lighter and make a great breakfast or dessert.
Ingredients for 6 pancakes
1/2 cup all purpose flour
1/2 cup ñame (Taro) flour
2 tablespoon sugar
1/2 teaspoon salt
1/2teaspoon baking powder
1/2 cup milk
½ cup blueberries or any berry in season (leave some fresh to garnish)
½ cup whipping cream
4 tablespoon sugar
1 tablespoon of lemon juice
In a large bowl add the flours, salt, baking powder and mix. Stir in the egg, sugar and milk and mix well until the batter is well incorporated.
Oil lightly a griddle and heat to medium heat. Pour ¼ cup of the batter on the hot griddle and flip over when top begins to bubble slightly. Cook until golden brown on both sides.
In a small pot add the berries, 3 tablespoons sugar and the lemon juice and cook for 5 minutes in medium heat to create a coulis.
Whip the cream with a tablespoon of sugar until hard and fluffy.
Top the pancakes with the berries coulis and the whipping cream and garnish some fresh berries or chopped fruits.