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From:
The
Battenkill Inn
Sweet
Potato & Cheddar Johnnycakes
3/4
cup all-purpose flour
1
1/2 cups cornmeal
5
teaspoon baking powder
1
teaspoon salt
1/4
cup oil
2
cups peeled & grated Sweet potatoes
1/2
cup diced scallions
1
cup chopped McIntosh Apple
3
eggs, beaten
1
1/2 half cups milk
clarified
butter
1
apple julienned
Vermont
maple syrup
sliced
cheddar cheese
In
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.
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