Menu Addition: Fall Sweet Potato Mochi Pancakes Grande 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 Preparation
- 1
Prepare Sweet Potatoes
Peel and cube the sweet potatoes. Boil them in a pot of water until tender, about 15 minutes. Drain and mash until smooth.
- 2
Mix Pancake Batter
In a bowl, combine the mashed sweet potatoes, glutinous rice flour, baking powder, salt, and water. Mix until you have a smooth batter.
- 3
Cook Pancakes
Heat vegetable oil in a non-stick skillet over medium heat. Pour about 1/4 cup of batter for each pancake. Cook for 3-4 minutes on each side until golden brown and chewy. Repeat until all batter is used.
Maple Cranberries Preparation
- 4
Rehydrate Cranberries
In a small saucepan, combine dried cranberries, maple syrup, and water. Heat over medium-low until the cranberries plump, about 5 minutes. Set aside.
Sunflower Seed Pesto Preparation
- 5
Make Pesto
In a food processor, combine sunflower seeds, basil leaves, garlic cloves, and salt. Pulse until finely chopped. With the processor running, slowly drizzle in olive oil and lemon juice until smooth.
Crispy Sage Preparation
- 6
Fry Sage Leaves
In a small pan, heat vegetable oil over medium heat. Add fresh sage leaves and fry until crispy, about 2 minutes. Remove and drain on paper towels.
