Sweet Potato and Egg Pancake

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Prepare 200 g of sweet potato after cleaning inedible Skin or peel and seeds, and slice into 5 mm thickness. Make the size of the firm pieces uniform.
2. Finely chop onion and sweet potato. Add 80 ml of water to sweet potato, cover with a lid, and cook over medium-low heat for 8–12 minutes. When you can insert chopsticks easily, uncover and evaporate the remaining water. Let it cool for a moment.
3. Mix eggs, Pancake mix, water, and salt, and add sweet potato and onion that were cooked to Batter or dough.
4. Heat oil in a pan over medium-low heat, then spread Batter or dough thinly, one spoonful at a time.
5. Pan-fry until golden brown for 3~4 minutes on each side and cook through to the center. Check that the center of eggs Batter or dough is above 71°C before serving on a plate.

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