Savory Sweet Potato Pancakes
These aren’t the traditional pancakes that you’re used to eating for breakfast. Chinese sweet potato pancakes are eaten as a savory appetizer and/or side dish. They get dipped in a simple soy/rice vinegar/sugar/sesame oil sauce. What’s unique about these pancakes is the use of glutenous rice flour. It gives them a chewy, slightly gummy texture; not cake-like whatsoever. If you want to make these a sweet flavored pancake, swap out the salt for sugar and leave out the green onions.
Ingredients
- 1 lb sweet potato peeled and cubed
- 1 1/2 cups glutenous rice flour
- 2 green onions chopped
- 1 tsp salt
- vegetable oil for frying
Dipping Sauce
- 1 tbsp light soy sauce
- 1 tbsp sugar
- 1 tbsp rice vinegar
- 1/2 tbsp sesame oil
Instructions
- Place the cubed sweet potatoes in a steamer and steam for 15 minutes until soft.
- Let the sweet potatoes cool. Mash with the back of a fork.
- Mix the sweet potatoes with the glutenous rice flour, green onions, and salt until a dough forms.
- Flour your hands and roll out the dough into 2” balls.
- Flatten with the palms of your hands.
- Heat up a 1/4 cup of vegetable oil on a griddle over medium heat. Add the pancakes to the griddle, making sure to not overcrowd.
- Cookfor 3 minutes a side.
- Heat all of the dipping sauce ingredients in a small sauté pan until the sugar dissolves.
