Spiced Sweet Potato Pancakes with Sesame Drizzle
Savor robust all-purpose flour, baking powder, and ground cardamom in this japanese breakfast that brings bold flavors. This easy recipe proves exceptional taste doesn't require hours in the kitchen. This robust dish becomes a family favorite after just one bite.
Time Breakdown
Ingredients (4 servings)
- 6.43 ozall-purpose flour
- 2 tspbaking powder
- 1/2 tspground cardamom
- 1/2 tspground cinnamon
- 1/4 tspground ginger
- 5.36 ozsweet potato, cooked and mashed
- 6.1 fl ozmilk
- 2 largeeggs, separated
- 2 tbspsugar
- 3 tbsptahini, sesame paste
- 3 tbsphoney
- 2 tbspwarm waterto thin drizzle
- 2 tbspvegetable oil, for cooking
- 1 tbsptoasted sesame seedsOptional
Instructions
- 1
Make sesame drizzle: Whisk together tahini, honey, and warm water until smooth and pourable. Set aside.
2min - 2
In a large bowl, whisk flour, baking powder, cardamom, cinnamon, and ginger. In another bowl, mix mashed sweet potato, milk, egg yolks, and sugar until smooth.
5min - 3
In a clean bowl, beat egg whites until soft peaks form. This makes the pancakes extra fluffy and soufflé-like.
3min - 4
Pour wet ingredients into dry ingredients and stir until just combined. Gently fold in beaten egg whites in two additions - don't overmix.
3min - 5
Heat a non-stick pan over low-medium heat. Lightly oil. Pour 1/3 cup batter per pancake. Cover with lid and cook 4-5 minutes until bubbles form and bottom is golden.
5min - 6
Flip carefully and cook covered another 3-4 minutes until puffed and cooked through. Stack pancakes on plates, drizzle with sesame sauce, and sprinkle with sesame seeds.
12min
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