Sweet Potato Cornmeal Pancakes

Ingredients

• 1 1/2 cups cornmeal

• 1 1/2 cups boiling water

• 1 teaspoon salt

• 1 cup mashed sweet potato

• 1 1/4 cups milk (non-dairy if desired)

• 1/2 cup all-purpose flour

• 2 tablespoons olive oil or vegetable oil

• 1 teaspoon vanilla

• Butter (or oil) for frying

Instructions

1. In a large bowl, combine cornmeal, salt and boiling water.

2. Let sit until the water is absorbed, about 5-10 minutes.

3. Add the mashed sweet potato and flour and combine, then gradually add the milk, stirring so it comes together as a thick batter (the cornmeal will soak it up as you add more).

4. Once the batter is a uniform texture, mix in the olive oil and vanilla.

5. Melt butter in a pan; pour batter onto the melted butter (about 2-3 tablespoons’ worth) and cook for about 3 minutes before flipping, then about 2 minutes on the other side.

6. Add more butter to the pan as needed.

My biggest problem with these — as with all pancakes — was trying to flip them before they were ready, so just be patient!

They should be browned when they’re done.