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1
Leaving the skin on the sweet potato, rinse thoroughly and cut into rounds (7-mm wide).
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2
Let it soak in water for a while.
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3
Strain and blot off excess moisture.
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4
Place 2 tablespoons of sugar and 15 g of butter in a frying pan and melt on low heat.
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5
Stir and turn off the heat once the butter melts.
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6
If you use 20 g of butter, it will give the sweet potatoes a moister texture.
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7
Place the sweet potatoes from Step 1 in the pan from Step 2.
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8
Combine the pancake mix, egg, sugar, and milk in a bowl.
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9
Use a whisk to mix.
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10
Put 5 g butter in a separate heat-resistant bowl and microwave (600 W) for 20-30 seconds to melt the butter.
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11
Add and mix into the batter from Step 5.
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12
Carefully pour the batter from Step 6 into the frying pan from Step 4.
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13
Cover with a lid and cook on low heat for about 8-10 minutes while keeping an eye on it.
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14
(A glass lid makes this easier to do.)
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15
Once the center of the batter starts to rise, turn off the heat.
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16
Let it sit for 5 minutes with the lid on.
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17
Remove the lid.
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18
Use a rubber spatula or similar utensil to loosen the cake from the pan, so it will cleanly come off.
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19
Place a large plate over the frying pan once the bottom of the cake is loosened from the pan.
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20
Hold the plate with your hand and flip the entire frying pan over.
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21
It should like this when you take the cake out.
