Sweet Potato PancakesTake 1 large sweet potato and grate it in large shreds. Take 2 eggs, beaten, and mix along with about 5 lavender flower heads, crumbled or chopped, then add 1/2 cup fine cornmeal and 1/2 cup flour until it becomes sligtly doughy.

Pre-heat vegetable oil in pan and place 2-3 single spoonsful of mix in at one time, cooking until golden brown on each side. Drain on paper towells, cool slightly and serve immediately.

If making in large quantities, keep in pan in 300F oven until ready to serve.

Sauces for these should be sweet - maple syrup, Indian plum sauce (the brown sauce you get at Indian restaurants), or even Chinese Sweet & Sour sauce.