Sweet potato pancakes

For Shrove Tuesday I had these sweet potato pancakes for breakfast. They were so yummy! They used mashed sweet potato to give them most of their body so you can almost convince yourself they're one of your five a day. They are flavoured with my favourite spices, ginger & nutmeg (although I added my ultimate favourite, cinnamon, to them too). I suppose they are almost pumpkin pie flavoured pancakes. The recipe is courtesy of Hugh Fearnley-Whittingstall in The Guardian.

180g plain flour 
3 tsp baking powder 
½ tsp grated nutmeg 
½ tsp ground ginger 
¼ tsp salt 
300g cooked sweet potato, mashed 
2 eggs, lightly beaten 
60g butter, melted and cooled slightly, plus a little more for frying
Butter, honey and toasted walnuts (optional; bake a handful or two of shelled nuts at 180C/350F/gas mark 4 for six to eight minutes), for serving

Sift the flour, baking powder, nutmeg, ginger and salt into a bowl. Beat together the sweet potato, eggs and butter in a separate bowl, then fold in the flour mixture, stirring just until combined – the batter will be quite stiff. Heat a frying pan over a medium-high heat and add a small knob of butter. Rub off any excess with a wad of kitchen paper. Drop the mixture into the pan in large tablespoonfuls, pressing them down gently with the back of the spoon to form a nice round. Fry for about four minutes a side, until browned on both sides. Serve spread with butter, trickled with honey and with the toasted walnuts scattered on top, if you're using them.