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A soft, fluffy pancake sandwich filled with creamy purple yam and sweet potato puree. This pastel-colored treat is light, satisfying, and perfect for a cheerful snack or breakfast.
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Recipe
xIngredients
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2 eggs (separated)
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60ml formula milk
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40ml formula milk (for yolk batter)
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40g pancake mix
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80g iron stick yam
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40g purple sweet potato
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A few drops of lemon juice
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20ml milk (for yam puree)
👨🍳 Instructions
Prepare the Purple Yam Filling
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Peel and slice the iron stick yam and purple sweet potato.
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Steam both in cold water for 20 minutes until fully softened.
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Add to a food processor with 20ml milk and blend into a smooth puree.
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Transfer the puree into a piping bag and set aside.
Make the Pancake Batter
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Separate the egg whites and yolks.
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Mix the egg yolks with 40ml milk.
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Sift in 40g pancake mix or waffle flour. Stir in a “Z” motion until smooth with no lumps.
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Beat egg whites with a few drops of lemon juice until stiff peaks form.
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Fold one-third of the meringue into the yolk mixture and combine well.
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Add the yolk mixture back into the remaining meringue and gently mix.
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Pour the batter into a piping bag.
Cook the Pancakes
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On a non-stick pan over low heat, pipe round pancake shapes.
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Add a few drops of water to the pan, cover, and steam for 2 minutes.
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Flip the pancakes, add another splash of water, and steam for 2 more minutes with the lid on.
Assemble the Cake
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Pipe the purple yam filling on one pancake in a swirl pattern.
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Top with another pancake to sandwich the filling.
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Optional: Garnish with powdered sugar or herbs and serve with fresh blueberries.
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