Sweet Potato Pancake

Sweet Potato Pancakes feature vibrant Okinawan purple sweet potatoes blended with glutinous rice flour and brown sugar, creating a sweet and chewy pancake. Coated with white sesame seeds for added texture, they’re perfect for a unique and delicious snack or dessert.

Ingredients

3-5 Small or 2 Medium Okinawan Purple Sweet Potatoes, steamed and mashed

1 cup Glutinous Rice Flour

2 tablespoons Water

2 tablespoons Brown Sugar (adjust to taste)

1⁄2 cup White Sesame Seeds, for coating

Instructions

Prepare Sweet Potatoes: Steam/Airfry/Bake the Okinawan purple sweet potatoes until they are soft. Mash them thoroughly in a mixing bowl.

Mix Batter: Add glutinous rice flour, water, and brown sugar to the mashed sweet potatoes. Mix well until a smooth batter forms.

Shape Pancakes: Take a portion of the batter and shape it into a small pancake. Repeat until all the batter is used.

Coat with Sesame Seeds: Roll each pancake in white sesame seeds, ensuring they are evenly coated.

Cook Pancakes: Heat a non-stick skillet or frying pan over medium heat. Place the sesame-coated pancakes on the skillet and cook for 3-4 minutes on each side, or until golden brown and cooked through.

Tips for Perfect Sweet Potato Pancakes

Consistency: Adjust the amount of glutinous rice flour and water as needed to achieve a smooth, workable batter.

Sweetness: Taste the batter and add more brown sugar if you prefer sweeter pancakes.

Variation: Try adding a pinch of cinnamon or nutmeg to the batter for a hint of spice.