Recipe courtesy of Esther Choi
Recipe courtesy of Esther Choi
Watch how to make this recipe.
Sweet Potato Pancakes
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- Level: Easy
- Total: 2 hr
- Active: 45 min
- Yield: 5 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 357
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 143 mg
- Sodium
- 397 mg
These Korean sweet potato pancakes, from my book Hand Taste: Cook Like a Korean Grandmother, are one of our favorite little treats at home — my son absolutely loves them for breakfast or a snack. The Korean sweet potatoes are key here; they’re naturally sweeter than regular sweet potatoes, so there’s no need for added sugar. They’re super easy to make, golden and a little crisp on the edges, soft and naturally sweet inside. I usually make a bunch at once and keep them in the fridge for a quick breakfast or snack — perfect for when someone’s hangry or needs a little pick-me-up. Simple, cozy and kid-approved!
- Level: Easy
- Total: 2 hr
- Active: 45 min
- Yield: 5 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 357
- Total Fat
- 28 g
- Saturated Fat
- 17 g
- Carbohydrates
- 22 g
- Dietary Fiber
- 2 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 143 mg
- Sodium
- 397 mg
Ingredients
Pancakes:
Dipping Sauce:
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Directions
- For the pancakes: Preheat the oven to 375 degrees F. Roast the sweet potatoes until fully cooked and soft, 40 to 45 minutes. Let cool completely.
- Peel the sweet potatoes and add to a blender. Add the flour, baking powder, vanilla bean paste, cinnamon, salt and eggs and blend on medium-high speed until smooth. Transfer the batter to a pipping bag.
- Add 2 tablespoons of the butter to a small nonstick skillet over medium heat. Once melted, pipe in about 1/3 cup of the batter, spread into a 3-inch-wide circle and flatten it gently with a spatula. Add 1 tablespoon of water to create steam, cover with a lid and cook until doubled in size and golden brown on the bottom, about 4 minutes. Flip and cook until the pancake is fully cooked, 1 to 2 minutes more. Remove to a plate and repeat with the remaining batter and butter. You will end up with about 5 pancakes.
- For the dipping sauce: Stir together the yogurt, maple syrup and salt in a small bowl.
- Serve the pancakes with the dipping sauce on the side.
