Sweet Potato Stem Pancake recipe - ingredients, nutrition and when to eat it
This Korean savory pancake is made by coating blanched sweet potato stems in pancake mix and pan-frying them until golden.
This Korean savory pancake is made by coating blanched sweet potato stems in pancake mix and pan-frying them until golden. The stems’ crisp, tender texture pairs with their nutty flavor. It’s a lovely side dish in summer, when seasonal greens are plentiful, or an easy addition to dinner.
Side dishes · 20 minutes to cook
Nutrition (per 181.5g serving): 269.3 kcal · protein 4.4g · carbohydrate 29.4g · fat 14.6g · sodium 649.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Don’t squeeze the sweet potato stems too hard, so they stay moist.
Tips: Spread the batter thinly and leave plenty of room in the pan for crispier edges.
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Ingredients (1 serving)
- Blanched sweet potato stems — 80 g
- Korean pancake mix — 35 g
- Water — 45 ml
- Cooking oil — 1 Tbsp
- Soy sauce — 1 tsp
- Vinegar — 0.5 tsp