For the dough
2 eggs
1/2 tablespoon of sugar
1/4 cup of water
2 tablespoons of vanilla extract
1/2 tablespoon of butter for greasing
For the filling
1/2 tablespoon of sugar
1 large green sweet potato, peeled and diced
1/2 teaspoon of cinnamon
1/4 teaspoon of ground cardamom (optional)
1/4 cup of water
For the syrup
3/4 cup of plain yogurt
1 tablespoon of sugar
For the dough
2 eggs
1/2 tablespoon of sugar
1/4 cup of water
2 tablespoons of vanilla extract
1/2 tablespoon of butter for greasing
For the filling
1/2 tablespoon of sugar
1 large green sweet potato, peeled and diced
1/2 teaspoon of cinnamon
1/4 teaspoon of ground cardamom (optional)
1/4 cup of water
For the syrup
3/4 cup of plain yogurt
1 tablespoon of sugar
In a bowl, beat the eggs with sugar, water, and vanilla extract
Remove 1 tablespoon of the dough and let it fall onto a non-stick skillet or griddle, greased with butter
Fry over low heat until the pancake is firm
Flip the pan and repeat the process several times
Reserve the pancakes
In a small saucepan, combine sugar, sweet potato, cinnamon, cardamom, and water
Cook over low heat until the liquid has evaporated and the sweet potato is tender
Fill each pancake by forming little packets
Place the filling in the center of the pancake, flip it twice to form a packet shape, then fold the other two sides as well
Arrange on a platter with the folds facing down
Prepare the syrup by mixing yogurt with sugar
Serve over the pancakes
Make 10 pancakes.
