Sweet Potato and Butter Korean Pancakes

############# Ingredients: - 1 medium-sized sweet potato, peeled and grated - 1/2 cup glutinous rice flour - 2 tablespoons tapioca starch - 1/4 teaspoon salt - 1/4 teaspoon black pepper - 1/4 cup unsalted butter, melted - 1/4 cup water - 2 tablespoons vegetable oil

Instructions: 1. In a mixing bowl, combine grated sweet potato, glutinous rice flour, tapioca starch, salt, and black pepper. Mix well. 2. Add melted butter and water to the mixture. Mix until the batter is smooth and well combined. 3. Heat a non-stick pan over medium heat. Add 1 tablespoon of vegetable oil and swirl to coat the pan. 4. Spoon 1/4 cup of the batter onto the pan and spread it out into a thin pancake. Cook for 2-3 minutes or until the bottom is golden brown. 5. Flip the pancake and cook for another 2-3 minutes or until the other side is golden brown. 6. Repeat the process with the remaining batter, adding more oil to the pan as needed. 7. Serve the pancakes hot with your favorite dipping sauce. Makes 4 pancakes, serving 2 people. Each serving contains approximately 90 calories, 30g protein, and 39g fat.