Sweet Sweet Potato Pancakes: How to Use Up Leftover Sweet Potatoes
Making Simple and Delicious Sweet Potato Pancakes
Got sweet potatoes tucked away in the back of your fridge? Don’t let them go to waste! Make delicious sweet potato pancakes, a delightful snack or a satisfying meal substitute, with their inherent sweetness. These pancakes, crispy on the outside and tender on the inside, are a treat that everyone, young and old, will love. They’re especially appealing because they are easy to make with simple ingredients.
Ingredients
- 1 medium sweet potato
- 3 Tbsp pancake mix (buchim garu)
- 1 cup water (approx. 200ml)
- Pinch of salt
- Generous amount of cooking oil
Cooking Instructions
Step 1
First, wash the sweet potato thoroughly and peel off all the skin. While you can use it with the skin on, peeling it is recommended for a cleaner texture.
Step 2
Once peeled, thinly julienne the sweet potato. If they are too thick, they will take longer to cook, so slicing them as thinly as possible will result in a better texture. Aim for a thickness similar to a pencil lead.
Step 3
Rinse the julienned sweet potato in cold water to remove excess starch. This step prevents the sweet potato pieces from sticking together and helps achieve a crispier texture. Rinse lightly about 1-2 times under running water.
Step 4
Drain the rinsed sweet potato well by placing it in a sieve. If there is remaining water, the batter can become too thin. It’s best to pat it dry with paper towels to remove as much moisture as possible.
Step 5
To the drained sweet potato, add 3 tablespoons of pancake mix, a pinch of salt, and 1 cup of water. Gently mix everything together until the sweet potato pieces are evenly coated with the batter. It’s important to mix lightly to avoid mashing the sweet potato.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Plenty of oil is crucial for the sweet potato pancakes to cook evenly without burning, turning golden brown and crispy. Let the oil preheat gently.
Step 7
Ladle spoonfuls of the sweet potato batter into the preheated pan, shaping them into round or flat discs. Avoid making them too thick. Cook on medium-low heat until one side is golden brown, then flip and cook the other side until it also turns a nice brown color. You can check if the sweet potato is cooked through by inserting a skewer or toothpick; it should be tender.
Step 8
Once both sides are beautifully golden brown and cooked, transfer them to a plate and enjoy immediately! They are best served warm for maximum crispiness. You can also serve them with a soy sauce-based dipping sauce if you like.
