Japanese Sweet Potato Pancakes

Based on 4 servings — values are AI-estimated and may vary

Ingredients

• •2 medium Japanese sweet potatoes (about 400g)
• •1 cup all-purpose flour (120g)
• •1/2 cup milk (120ml)
• •1 large egg
• •2 tbsp sugar
• •1 tsp baking powder
• •1/2 tsp salt
• •2 tbsp vegetable oil (for cooking)
• •Honey (for serving)

Instructions

1. 1

   Peel and chop the Japanese sweet potatoes into small pieces.

2. 2

   Boil the sweet potatoes in a pot of water for about 10-15 minutes, or until tender. Drain and let cool slightly.

3. 3

   In a large bowl, mash the cooked sweet potatoes until smooth. Add the milk, egg, sugar, baking powder, and salt. Mix until well combined.

4. 4

   Slowly add the flour to the sweet potato mixture and stir until just combined. Be careful not to overmix; some lumps are okay.

5. 5

   Heat a non-stick skillet or griddle over medium heat and add a little vegetable oil.

6. 6

   Pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes, then flip and cook for an additional 2-3 minutes until golden brown.

7. 7

   Repeat with the remaining batter, adding more oil to the skillet as needed.

8. 8

   Serve the pancakes warm, drizzled with honey.