Fall Sweet Potato Mochi Pancakes Recipe
Japanese Inspired Chewy Pan-Fried Sweet Potato Croquettes, Maple Cranberries, Sunflower Seed Pesto, Crispy Sage
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Ingredients
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Pancake Base
Maple Cranberries
Sunflower Seed Pesto
Crispy Sage
Method
Pancake Base
- 1
Prepare Sweet Potatoes
Peel and chop the sweet potatoes into small cubes. Steam or boil them until tender, about 15 minutes. Drain and let cool slightly.
- 2
Mix Pancake Batter
In a large mixing bowl, mash the cooked sweet potatoes until smooth. Add the mochiko, baking powder, salt, sugar, milk, and egg. Stir until well combined and the mixture is smooth.
- 3
Cook Pancakes
Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour about 1/4 cup of batter for each pancake. Cook for 3-4 minutes on each side or until golden brown and cooked through.
Maple Cranberries
- 4
Cook Cranberries
In a small saucepan, combine the dried cranberries, maple syrup, and water. Bring to a boil over medium heat, then reduce the heat to low and simmer for about 10 minutes, until the cranberries are plump and the mixture is slightly thickened.
Sunflower Seed Pesto
- 5
