Sweet Potato Pancake

Julie demonstrated two pancake recipes in the South Arm Community Kitchen. It’s been a while since she last demonstrated in the South Arm Community Kitchen and we missed her cookings. We are glad she is back.


The first recipe, Sweet Potato Pancake is simply my cup of tea. I love sweet dessert and this is a sure winner.


  • 1 cup flour
  • 1/2 tablespoon cornstarch
  • 1 egg
  • 1/2 teaspoon salt
  • sweet potatoes
  • water


Click on the link below for the instructions.

P1000576001Peel the sweet potatoes and steam for 10 to 15 minutes until soften. Mash the potatoes into a paste. Add a little sugar if you prefer it sweeter. Set aside.You may substitute the sweet potato filing with red bean paste, lotus seed paste, green bean paste or black sesame seed paste, whatever your preference.
P1000575001Combine the flour, cornstarch, egg and salt in a bowl. Add water bits by bits while stirring in one direction.
P1000578001Add enough water until the batter is smooth and runny.
P1000581001Heat a frying pan (preferably no-stick) on low heat. Spray with cooking spray or use a little oil to grease the bottom of pan. Place a ladle of the batter in the pan and swirl to spread the batter all around the pan.

When the batter has solidify, place the sweet potato filing in the center.

P1000583001Gently fold it into a packet. The pancake is very soft and easily breaks up at this point. Some skills is needed to do the folding. Remove the pancake and repeat with the rest of the batter.
P1000586001Once you have all the pancakes ready, return them to the pan with a little more oil and turn the heat to medium to brown the pancake. Turn the pancake to brown both sides. Cut the pancake into strips and serve.

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