Honey-Glazed Japanese Sweet Potato Pancakes with Walnut Topping
Delight in these fluffy sweet potato pancakes with a swirl of honey glaze and a crunchy walnut topping, offering a delicious blend of textures and flavors.
Preparation
Get these tasks done before you start cooking.
Preparing the Pancake Batter
- 1
Roast and Mash Sweet Potatoes
Roast and mash the sweet potatoes until smooth.
- 2
Combine Dry Ingredients
In a large bowl, combine flour, baking powder, salt, and cinnamon.
- 3
Mix Wet Ingredients
In another bowl, whisk together eggs, milk, melted butter, vanilla, and mashed sweet potatoes.
Making the Honey Glaze
- 1
Combine Glaze Ingredients
In a small saucepan, combine honey, lemon juice, and butter.
- 2
Heat Mixture
Heat over low heat, stirring until the butter melts and the mixture is well blended.
- 3
Cool Slightly
Set aside to cool slightly.
How to Make Honey-Glazed Japanese Sweet Potato Pancakes with Walnut Topping
Total time: 2 h · Yields 4 servings
- 1
Batter Mixing
Gently fold wet ingredients into dry ingredients until combined.
- 2
Pancake Cooking
Heat a non-stick pan over medium heat and pour ¼ cup batter for each pancake, cook until bubbles form on the surface, then flip.
- 3
Walnut Caramelization
In a separate pan, melt butter over medium heat, add brown sugar and walnuts, and cook until caramelized.
Chef's Tips
Further reading
Frequently asked questions
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I freeze the pancakes?
Yes, freeze them individually in a single layer and then transfer to a zip-top bag for up to 2 months.
Can I use a different nut for topping?
Yes, pecans or almonds make excellent substitutes.
How can I make this recipe vegan?
Substitute cow's milk with almond or soy milk, and use flax eggs in place of regular eggs.
What if I don’t have Japanese sweet potatoes?
Regular sweet potatoes or yams can be used as a substitute.
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