SWEET PANCAKES RECIPES

Steps:

• Mix mashed sweet potatoes in a mixing bowl with egg.
• Stir in the flour and add the baking powder.
• Add up to 1/4 cup of milk while stirring.
• Stir in 1 tbsp melted butter.
• The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
• Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
• Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
• Using a spatula, flip the pancakes and cook another 2 minutes.
• Remove pancakes from the skillet and keep warm on a covered plate in the oven.
• Freezes Well.

Steps:

• Make the dough: In a small saucepan over medium heat, heat the milk to about 105 degrees. (If you don’t have a thermometer, heat the milk until it feels like a warm bath — hot but not scalding). Remove from heat, stir in the granulated sugar and yeast, and whisk until the sugar has dissolved. Let stand in a warm place for 3 to 5 minutes, or until bubbling, to activate the yeast.
• In a large bowl, combine the bread flour, rice flour, cornstarch and salt. Slowly stir in the warm milk mixture until a sticky dough forms. Grease your hands with a little oil to prevent sticking and shape the dough into a ball. Transfer the dough ball to another large bowl greased lightly with vegetable oil, and cover with a clean, damp kitchen towel. Let the dough rise in a warm place until doubled in size, 1 1/2 to 2 hours. Punch it down, cover again and let it rise until doubled in size again, about 1 1/2 hours more.
• Meanwhile, make the filling: In a small bowl, mix together the muscovado sugar, peanuts, cinnamon and salt. Muscovado sugar has a tendency to clump — use your fingers to squish any clumps.
• After the dough has risen a second time, dust a clean work surface with bread flour and turn the dough out onto it. Dust the top of the dough with some more flour and knead it a few times. Shape the dough into a fat, long log. 
• Cut the dough into 10 equal pieces, shape each piece into a ball, set on the floured work surface, and cover with a clean kitchen towel or plastic wrap. Dusting with flour as needed to prevent sticking, press a dough ball into a 4-inch-wide disk using your fingertips. Make sure the disk is uniformly thick so the finished pancake will be evenly filled. 
• Put the disk in your hand and slightly cup it. Spoon 2 packed tablespoons of the filling into the center of the disk. Seal the disk closed by wrapping the dough around the filling and pinching the edges together at the top. Once sealed, reshape gently to form a ball, set with the seam side down on the floured work surface and cover with a clean kitchen towel or plastic wrap. Repeat with the remaining dough balls and filling. (You may have some leftover filling. Sprinkle it on buttered toast or roti. Combine it with peeled, sliced apples and bake it into a pie or crumble.)
• In a large nonstick skillet, heat 3 tablespoons oil over medium-high. Put 2 or 3 dough balls seam-side down in the skillet and immediately flatten them with a spatula to a diameter of about 4 inches. Reduce the heat to medium and fry the pancakes until golden brown and crisp on the bottom, 3 to 4 minutes. Flip them and cook until the other side is golden brown and the hotteok feel slightly springy to the touch, 3 to 4 minutes more. 
• Transfer the hotteok to a wire rack or paper towel-lined plate when done. Repeat with the remaining dough balls, wiping the skillet clean and adding fresh oil for each batch. Let the hotteok cool slightly before serving; it’s easy to burn yourself in your haste to gobble these up, as the insides are hot and oozing. Any leftovers can be cooled completely and frozen in an airtight container for up to a month. Reheat in a 350-degree oven, and re-fry in a pan with a little oil to crisp them again.