Black Sesame Sweet Potato Pancakes

1. 1

   Rinse your sesame seeds in a very fine mesh strainer and then toast in a skillet over medium heat until they begin to pop. Let cool completely before adding to a food processor along with the sugars. Process until fully combined and the seeds have reached the consistency of a rough sugar (do not overprocess to a paste).

2. 2

   Stir the sweet potato together with the sweet rice flour and sugar until fully combined. Add more rice flour, a tablespoon at a time if the dough seems unmanageable sticky, but the dough is meant to be quite wet--the less rice flour you add, the more tender the pancakes will be. You can add additional sweetener to compensate for any added starch to taste.

3. 3

   Start preheating a lightly greased pan over medium heat. Scoop out slightly mounded tablespoons of dough at a time and flatten in your palm. Fill with 1/2 teaspoon of black sesame sugar and gently fold the edges of the pancake over the mound of sesame sugar. This can be a finicky process; I've found wetting my hands with a little water helps keep the dough from sticking quite as much. Press a few sesame seeds on top if you like (this is purely for aesthetic purposes).

4. 4

   Nudge the tablespoon of dough directly from your palm into the pan. These are so delicate that I found I had to cook them as I made them; there can be no transferring of the pancakes from your palm to anywhere else (say, a plate, and then from the plate to the pan) lest you tear them.

5. 5

   Cook for a few minutes on each side until golden. Eat warm!

* Per serving · 4 servings · Values may vary.

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