Sweet Potato Leaf Pancake recipe - ingredients, nutrition and when to eat it
A summer side dish made by mixing sweet potato leaves into a flour batter and pan-frying until golden.
A summer side dish made by mixing sweet potato leaves into a flour batter and pan-frying until golden. The leaves are tender, the edges lightly crisp, and the flavor mild. It’s a lovely alternative to seasoned greens alongside rice.
Side dishes · 20 minutes to cook
Tips: If the leaves are still very wet, the batter will thin out, so shake them off well after washing.
Tips: They’re easier to flip if you make several small pancakes instead of one large one.
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Ingredients (1 serving)
- Sweet potato leaves — 1 handful
- Flour — 3 Tbsp
- Korean pancake mix — 2 Tbsp
- Water — 5 Tbsp
- Cooking oil — 1 Tbsp