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Sweet Potato Pancakes

I bought the most beautiful Japanese sweet potatoes from the local farmers market. I love all sweet potatoes with their nice sweet flavor. This was my first time cooking with Japanese sweet potatoes and I was fascinated by the differences. Japanese sweet potatoes have almost a white center, they are stiffer than normal potatoes, and when I began to boil them they discolored a little. I also found that they have a more delicate sweetness.

This recipe is a very cool way to expose the sweet potato flavor, whether you are using normal sweet potatoes or Japanese sweet potatoes. They are light, fluffy, and full of flavor! Every bite is a party in your mouth!


sweet potato


flour mix




Sweet Potato Pancakes

1 medium to large sized sweet potato
1 1/2 cups milk
2 eggs
1 1/2 cups flour
1 tablespoon vanilla extract
4 tablespoons brown sugar
1 teaspoon cinnamon
pinch of salt
2 teaspoons baking powder
3 tablespoons of butter, melted

Put a pot of water on the pan and bring to a boil.

Peel the sweet potato and cut into small pieces. Boil in the water until a knife can be easily inserted into the pieces. Drain the sweet potato.

Put the sweet potato, eggs, vanilla, butter and milk in a blender and puree.

In a separate bowl, mix the flour, baking powder, cinnamon, brown sugar, and salt. Beat in the sweet potato puree until smooth.

Heat a pan over medium heat, and pour 1/4 cup batter into the pan at a time. Once the pancakes start to bubble, flip them over. They will take about 2 minutes on each side.

The smells coming from the kitchen were so good, I had a little beggar. I am sure you will, too!


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