Sweet and Moist Sweet Potato Mini Hotcakes
A Brilliant Transformation for Leftover Sweet Potatoes: Making Soft Sweet Potato Mini Hotcakes
Introducing a mini hotcake recipe packed with sweet and moist pumpkin sweet potatoes that everyone, young and old, will love. Use up your leftover pumpkin sweet potatoes, which you might have tired of eating steamed, baked, or fried, to create a special snack or brunch item. They are perfect to enjoy with a warm cup of coffee or tea, and make an ideal nutritious snack for children staying home. Enjoy the delightful fluffy texture and sweet taste of these sweet potato mini hotcakes, which are also easy for elders to eat, and create a cozy cafe atmosphere at home!
Main Ingredients- 350g steamed and mashed pumpkin sweet potato (prepare while warm)
- 2 cups hotcake mix (using a 200ml measuring cup)
- A little cooking oil or butter (for frying)
For Sweet Flavor Boost- 1 Tbsp sugar (adjust to your preference)
- 1 tsp ground cinnamon (cinnamon powder)
- 1 Tbsp sugar (adjust to your preference)
- 1 tsp ground cinnamon (cinnamon powder)
Cooking Instructions
Step 1
First, peel the steamed sweet potatoes and mash them thoroughly using a fork or a potato masher. Aim for a smooth consistency with no lumps.
Step 2
Add the hotcake mix to the bowl with the mashed sweet potato. Gently mix with a spatula until just combined, ensuring no dry flour remains. Be careful not to overmix, as this can make the hotcakes tough.
Step 3
Scoop out spoonfuls of the batter and shape them into small, flattened circles with your hands. Keep them relatively thin, like mini pancakes, to ensure they cook through evenly and have a pleasant texture.
Step 4
Heat a non-stick pan over medium-low heat and add a generous amount of cooking oil or butter. Place the shaped sweet potato batter onto the pan, leaving some space between each piece. Avoid overcrowding the pan.
Step 5
Once the underside is golden brown, carefully flip the mini hotcakes with a spatula and cook the other side until equally golden brown. You’ll notice a sweet aroma as the sweet potatoes cook.
Step 6
Lightly sprinkle the cooked mini hotcakes with the prepared sugar and ground cinnamon. The fragrant cinnamon complements the sweetness of the sweet potato beautifully, enhancing the overall flavor.
Step 7
Arrange the beautifully cooked sweet potato mini hotcakes on a plate to serve. They are best enjoyed warm!
