Yam Pancakes

Steam the peeled yams in a pot for about 15 minutes.

Use a food processor to blend the yams into a puree.

Add two eggs and sugar, and mix well.

Mix until well combined, as shown in the picture.

Add milk powder and mix thoroughly.

Mix in softened room temperature butter until smooth.

Add high-sugar-tolerant yeast and mix well.

Incorporate all-purpose flour and mix until combined.

Stir until the mixture resembles coarse crumbles.

Knead the mixture into a smooth dough; no fermentation is needed. Let it rest for 15 minutes.

Without kneading, roll the dough out into a sheet about 1cm thick.

The thickness is just right as shown in the picture.

Use cookie cutters to cut out shapes—round, square, heart, or whatever you like!

After each batch, gather the scraps and repeat the rolling and cutting process.

Place the cut pancakes in molds and cover with plastic wrap for fermentation.

Let them rise for about 50 minutes, adjusting based on room temperature. The dough should visibly expand and feel light.

It's time to cook the pancakes!~

Wipe a little oil on the pan, ensuring the bottom has no excess oil, and place the risen pancakes in the pan.

Cook on low heat for even cooking; pancakes near the edges will also brown evenly.

Once both sides are golden brown, they are ready to be taken out.

The yam pancakes are fluffy and ready to serve.

Delicious and sweet, enjoying the next batch while cooking! [grinning]

Even Tonghua, who doesn’t usually like yams, couldn’t resist and ate three!