Ingredients
- 2 ¾ pounds sweet potatoes
- 2 tablespoons soy sauce
- ¾ cup flour
- 1 teaspoon sugar
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- Butter for frying pan
- ¾ cup chives
- ½ pound sour cream
- ⅓ cup mayonaise
- Salt, pepper, mustard and lemon to taste
Instructions
For the Pancakes
Peel sweet potatoes and cut into large pieces. Remove any dark spots.
Cook the sweet potatoes in boiling water until soft.
Leave in a strainer or colander for at least 1 hour to drain completely of water
Place the sweet potatoes in a large bowl and mix with soy sauce, using your hands** (do not overmix, or the mixture will get too sticky to work with).
Add flour, sugar, salt and pepper and mix with hands. Remove any hard or black parts.
Keep mixing with hands until you get the right consistency. The batter should be soft, even and a bit sticky. If it is watery add some flour. DON'T OVERMIX!
Put the batter into a sandwich bag or other plastic bag, tie off the end and puncture on one end to make an icing bag.
Warm up a non-stick pan and add butter.
Make two-inch pancakes on the frying pan. Fry on both sides on medium heat.
For the cream dipping sauce
Mix all ingredients and serve with the pancakes. Enjoy!
Recipe courtesy of Food52.
