Potato & Cheddar Johnnycakes
cup all-purpose flour
1/2 cups cornmeal
teaspoon baking powder
cups peeled & grated Sweet potatoes
cup diced scallions
cup chopped McIntosh Apple
1/2 half cups milk
a large bowl, mix the flour, cornmeal, baking powder and salt.
In a skillet, heat the oil and sauté the sweet potatoes,
scallions and chopped apple until the sweet potato is fully
cooked. Allow to cool and add the mixture to the dry ingredients.
Add the eggs and milk and mix well. Pan-fry by the spoonful
in the clarified butter. Serve with the julienned apple, Vermont
maple syrup, and slices of cheddar cheese.