Sweet Potato and Cheese Pancakes, Korean Style

Peel and grate the sweet potatoes using a box grater or food processor. Squeeze out any excess moisture from the grated sweet potatoes using a clean kitchen towel.

In a large bowl, combine the grated sweet potatoes, all-purpose flour, milk, egg, and salt. Mix until just combined, being careful not to overmix.

Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium heat. Drop 1/4 cup portions of the batter into the skillet, flattening slightly to form pancakes.

Cook for 3-4 minutes per side, or until golden brown and cooked through. During the last minute of cooking on the second side, sprinkle about 1/4 cup of shredded mozzarella cheese over each pancake and cover the skillet for 30 seconds to allow the cheese to melt.

Remove the cooked pancakes from the skillet and repeat with the remaining batter and oil, adding more oil as needed. Serve warm.