Simple & Fluffy Pancake Mix Sweet Potato Cakes

Peel the sweet potatoes and cut them into 1 cm cubes.
Soak them in water.
Add the sweet potato to a heat-resistant container, immerse in a little water and wrap the container with cling film.
Then, soften the potatoes by heating this for 4 - 5 minutes in the microwave (500 W).
Preheat the oven to 180C.
Mash the potatoes with a fork.
Add the butter and mash until creamy.
Transfer the mixture to a bowl and combine with the sugar and honey.
Break the eggs into the mixture one at a time, mixing well after each addition.
Add the ingredients marked with and mix well before adding the sifted pancake mix and mixing quickly with a whisk.
When almost all of the lumps have gone, switch to a rubber spatula and gently fold the mixture.
Using a spoon, fill the muffin cups up with mixture until about 60 - 70% full.
Drop the muffin tray lightly on the counter to eliminate any excess air bubbles and bake in the oven for 20 - 30 minutes.
Once a golden colour, check to see if they are done by inserting a skewer into the center of the cakes.
If no raw batter comes out then they're done.
Simply leave to cool then transfer to a plastic bag for extra moisture.
Check out "Pancake Mix Kabocha Squash Cakes".
If you use soy milk that contains more protein than regular milk, the cakes will rise more.