Simple & Fluffy Pancake Mix Sweet Potato Cakes Recipe by cookpad.japan
Cooking Instructions 1 Peel the sweet potatoes and cut them into 1 cm cubes. Soak them in water. 2 Add the sweet potato to a heat-resistant container, immerse in a little water and wrap the container with cling film. Then, soften the potatoes by heating this for 4 - 5 minutes in the microwave (500 W). 3 Preheat the oven to 180℃. 4 Mash the potatoes with a fork. Add the butter and mash until creamy. Transfer the mixture to a bowl and combine with the sugar and honey. 5 Break the eggs into the mixture one at a time, mixing well after each addition. Add the ingredients marked with ★ and mix well before adding the sifted pancake mix and mixing quickly with a whisk. 6 When almost all of the lumps have gone, switch to a rubber spatula and gently fold the mixture. 7 Using a spoon, fill the muffin cups up with mixture until about 60 - 70% full. Drop the muffin tray lightly on the counter to eliminate any excess air bubbles and bake in the oven for 20 - 30 minutes. 8 Once a golden colour, check to see if they are done by inserting a skewer into the center of the cakes. If no raw batter comes out then they're done. Simply leave to cool then transfer to a plastic bag for extra moisture. 9 10 If you use soy milk that contains more protein than regular milk, the cakes will rise more. 1 Peel the sweet potatoes and cut them into 1 cm cubes. Soak them in water. 1 Peel the sweet potatoes and cut them into 1 cm cubes. Soak them in water. 2 Add the sweet potato to a heat-resistant container, immerse in a little water and wrap the container with cling film. Then, soften the potatoes by heating this for 4 - 5 minutes in the microwave (500 W). 2 Add the sweet potato to a heat-resistant container, immerse in a little water and wrap the container with cling film. Then, soften the potatoes by heating this for 4 - 5 minutes in the microwave (500 W). 3 Preheat the oven to 180℃. 3 Preheat the oven to 180℃. 4 Mash the potatoes with a fork. Add the butter and mash until creamy. Transfer the mixture to a bowl and combine with the sugar and honey. 4 Mash the potatoes with a fork. Add the butter and mash until creamy. Transfer the mixture to a bowl and combine with the sugar and honey. 5 Break the eggs into the mixture one at a time, mixing well after each addition. Add the ingredients marked with ★ and mix well before adding the sifted pancake mix and mixing quickly with a whisk. 5 Break the eggs into the mixture one at a time, mixing well after each addition. Add the ingredients marked with ★ and mix well before adding the sifted pancake mix and mixing quickly with a whisk. 6 When almost all of the lumps have gone, switch to a rubber spatula and gently fold the mixture. 6 When almost all of the lumps have gone, switch to a rubber spatula and gently fold the mixture. 7 Using a spoon, fill the muffin cups up with mixture until about 60 - 70% full. Drop the muffin tray lightly on the counter to eliminate any excess air bubbles and bake in the oven for 20 - 30 minutes. 7 Using a spoon, fill the muffin cups up with mixture until about 60 - 70% full. Drop the muffin tray lightly on the counter to eliminate any excess air bubbles and bake in the oven for 20 - 30 minutes. 8 Once a golden colour, check to see if they are done by inserting a skewer into the center of the cakes. If no raw batter comes out then they're done. Simply leave to cool then transfer to a plastic bag for extra moisture. 8 Once a golden colour, check to see if they are done by inserting a skewer into the center of the cakes. If no raw batter comes out then they're done. Simply leave to cool then transfer to a plastic bag for extra moisture. 9 9 10 If you use soy milk that contains more protein than regular milk, the cakes will rise more. 10 If you use soy milk that contains more protein than regular milk, the cakes will rise more. 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