Menu Addition: 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 Batter
Maple Cranberries
Sunflower Seed Pesto
Crispy Sage
Method
Pancake Preparation
- 1
Prepare Sweet Potatoes
Peel and chop the sweet potatoes into small chunks. Steam or boil them until tender, about 15-20 minutes. Drain and let cool slightly.
- 2
Make the Pancake Batter
In a mixing bowl, mash the cooled sweet potatoes until smooth. Add the glutinous rice flour, baking powder, salt, and water. Mix until well combined and a batter forms.
- 3
Cook the Pancakes
Heat vegetable oil in a non-stick skillet over medium heat. Pour 1/4 cup of the batter for each pancake. Cook for about 4-5 minutes on each side, until golden brown and chewy. Keep warm.
Maple Cranberries Preparation
- 4
Make the Maple Cranberries
In a small saucepan, combine dried cranberries, maple syrup, and water. Cook over low heat, stirring occasionally, until the cranberries are plump and syrupy, about 5-7 minutes. Remove from heat.
Sunflower Seed Pesto Preparation
- 5
Make the Sunflower Seed Pesto
In a food processor, combine sunflower seeds, basil leaves, garlic clove, olive oil, salt, and lemon juice. Pulse until smooth and creamy, scraping down the sides as needed.
