Sweet Potato Pancakes

These Sweet Potato Pancakes bring a delightful twist to traditional Korean BBQ with their sweet and savory flavors. Perfectly fluffy and light, they are a delicious vegetarian option that pairs wonderfully with various dipping sauces.

Ingredients

• Sweet potato - 200 grams
• All-purpose flour - 100 grams
• Cornstarch - 30 grams
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Sugar - 1 tablespoon
• Egg - 1 large
• Milk - 150 milliliters
• Vegetable oil - 2 tablespoons (for frying)
• Chopped green onions - 2 tablespoons
• Sesame seeds - 1 tablespoon (for garnish)

Steps

1. Peel and steam the sweet potato until tender, about 15 minutes. Mash it and let it cool slightly.
2. In a mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, and sugar.
3. In another bowl, whisk together the mashed sweet potato, egg, and milk until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped green onions.
5. Heat a non-stick skillet over medium heat and add a tablespoon of vegetable oil.
6. Pour 1/4 cup of the pancake batter onto the skillet for each pancake, cooking until bubbles form on the surface, about 3-4 minutes.
7. Flip the pancakes and cook for an additional 2-3 minutes until golden brown. Repeat with the remaining batter, adding more oil as needed.
8. Serve warm, garnished with sesame seeds.

Nutrition

• Calories: 250
• Protein: 6 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.2 L

Health Benefits

• Rich in vitamins A and C from sweet potatoes, promoting immune health.
• High in fiber, aiding digestion and promoting a feeling of fullness.

Tags