Awaken Your Senses: Picarones-Inspired Sweet Potato Pancakes with Chancaca Honey

Your favorite Peruvian dessert transformed into a delightful breakfast! These pancakes capture the essence of traditional picarones with the flavors of sweet potato, squash, and a touch of anise. Each bite evokes the comforting nostalgia of Peru, paired with spiced chancaca honey, cloves, and cinnamon.

Instructions:

1 – Heat a non-stick skillet over medium heat and lightly grease with butter or oil.

2 – Pour about 1/4 cup of batter for each pancake. Cook until bubbles form, then flip and cook until golden brown.

3 – Stack the warm pancakes and drizzle with spiced chancaca syrup.

4 – Top with fresh fig slices and chopped dates for a naturally sweet finish.

5 – Optionally, add whipped cream and a light dusting of powdered sugar.