Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/2 cup milk
- 1/2 cup mashed sweet potato
- 1/4 cup water
Special equipment needed:
- Imagawayaki pan or a round pancake pan
Step-by-step instructions:
1. In a mixing bowl, combine flour, sugar, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together egg, milk, and mashed sweet potato until smooth.
3. Add the wet ingredients to the dry ingredients and mix until well combined.
4. Gradually add water to the batter until it becomes a smooth and pourable consistency.
5. Heat the imagawayaki pan over medium heat and brush with oil.
6. Pour 1/4 cup of batter into each mold of the pan.
7. Place a dollop of sweet potato filling in the center of each mold.
8. Cover the filling with another 1/4 cup of batter.
9. Cook for 2-3 minutes on each side or until golden brown.
10. Repeat until all the batter and filling are used up.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat
Serving size:
- Makes 8 pieces
Nutritional information:
- Calories: 140
- Fat: 1g
- Carbohydrates: 30g
- Protein: 3g
Substitutions for ingredients:
- Whole wheat flour can be used instead of all-purpose flour.
- Honey or maple syrup can be used instead of sugar.
- Almond milk or soy milk can be used instead of regular milk.
- Canned sweet potato puree can be used instead of mashed sweet potato.
Variations:
- Add cinnamon or nutmeg to the batter for a spiced flavor.
- Use pumpkin puree instead of sweet potato for a different flavor.
- Add chopped nuts or chocolate chips to the filling for added texture.
Tips and tricks:
- Make sure the pan is well-oiled to prevent sticking.
- Use a ladle or measuring cup to pour the batter into the molds for even portions.
- Don't overfill the molds with batter to prevent spillage.
- Use a toothpick to check if the imagawayaki is cooked through.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Microwave for 20-30 seconds or heat in a toaster oven for 5 minutes.
Presentation ideas:
- Dust with powdered sugar or drizzle with honey.
- Serve with whipped cream or ice cream.
Garnishes:
- Chopped nuts, fresh fruit, or chocolate sauce.
Pairings:
- Hot tea or coffee.
Suggested side dishes:
- Fresh fruit salad or green salad.
Troubleshooting advice:
- If the imagawayaki is not cooked through, lower the heat and cook for a longer time.
- If the batter is too thick, add more water until it reaches a pourable consistency.
- If the imagawayaki is sticking to the pan, add more oil to the pan.
Food safety advice:
- Make sure the sweet potato filling is fully cooked before adding it to the imagawayaki.
Food history:
- Imagawayaki is a traditional Japanese dessert that originated in the Edo period.
Flavor profiles:
- Sweet, slightly savory, and nutty.
Serving suggestions:
- Serve warm as a dessert or snack.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Japanese
Taste: Sweet, Savory, Creamy, Nutty, Caramelized