Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Combine 500 grams of peeled and diced sweet potato, 1 teaspoon of sea salt, 2 tablespoons of whey from plain yogurt, and 0.5 cup of filtered water in a clean glass jar.

2. 2

   Seal the jar loosely and allow the mixture to ferment at room temperature for 2-3 days, or until slightly bubbly and tangy, then refrigerate.

3. 3

   Once fermented, drain any excess liquid from the sweet potato and mash the roughly 1 cup of fermented sweet potato until mostly smooth.

4. 4

   In a large bowl, whisk together 1.5 cups of rolled oats, 0.5 cup of whole wheat flour, 1 teaspoon of baking powder, 0.5 teaspoon of bicarbonate of soda, and 0.25 teaspoon of sea salt.

5. 5

   In a separate medium bowl, combine 2 tablespoons of melted unsalted butter and 0.5 cup of buttermilk.

6. 6

   Add the mashed fermented sweet potato to the wet ingredients, then pour the wet mixture into the dry ingredients and stir until just combined, being careful not to overmix.

7. 7

   Heat 1 tablespoon of olive oil in a large griddle or frying pan over medium heat, then drop 0.25 cup portions of the batter onto the hot surface, flattening slightly, and cook for 3-4 minutes per side until golden brown and cooked through.

8. 8

   While the bannocks cook, gently stir 2 tablespoons of fresh chopped dill and 0.25 teaspoon of black pepper into 0.5 cup of crème fraîche, then serve the warm Scottish bannocks topped with a dollop of the herbed crème fraîche.