Sweet Potato Pancake Low Sugar
Sweet potato is a common staple in South East Asian and is quite reasonably priced.
With its naturally sweet flavour, it is great in making sweet snack. You can almost go
sugar-free with this sweet potato pancake, depending on how sweet the sweet potato is.
We love this simple, low sugar pancake with our afternoon tea.
- 200g sweet potato
- 50g plain flour
- 100ml fresh milk
- 1 teaspoon brown sugar
- A little sunflower oil for frying
- Peel the sweet potatoes, rinse and chop into small chunks. Boil it for 15-20 minutes or till soft, then drain.
- Pour the milk and brown sugar into the cooked sweet potato chunks, mash the mixture till pasty.
- Gradually add the flour into the mashed sweet potato, and mix well into a batter.
- Heat the oil in a flat pan. Turn heat to low when the oil is starting to boil. Carefully scoop a tablespoon full
of the sweet potato batter into the pan, and spread it outward to make a roundish flat piece.
- Fry the pancake for about 1 minute then flip it over. Lightly press it down with a masher to make the pancake thinner
and more even in thickness.
- Flip the pancake over every 2-3 minutes till both sides are golden brown. Remove from pan and place it over some
paper napkin to absorb extra oil.
- Repeat till all the batter is used.
- Serves 4.
- You can pick whichever type of sweet potato that is available: orange, purple, or yellow.
- Some sweet potatoes may be sweeter than others, but you could test a small piece of boiled sweet potato
before mashing, to estimate how much sugar to add according to your taste.
- You can replace milk with water or soy milk should you prefer not to have dairy in your cooking.
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