Recipes

Sweet Potato Pancakes with Poached Eggs

Mashed sweet and Yukon gold potatoes give these pancakes a velvety interior and crisp exterior with a hint of sweetness. They pair with poached eggs for a tasty brunch or breakfast option.

Serves:
4
Prep Time:
10 min
Cook Time:
45 min

Ingredients

Nutrition Facts

Pancakes

  • 1 Yukon Gold potato, peeled and chopped (about 8 oz/250 g)
  • 1 sweet potato, peeled and chopped (about 12 oz/350 g)
  • 1 1/2 cups (375 mL) buttermilk
  • 2 eggs
  • 1/4 cup (60 mL) butter, melted
  • 1 cup (250 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/2 tsp (2.5 mL) each salt and freshly ground black pepper
  • 2 tbsp (30 mL) finely chopped green onion
  • Maple syrup (optional)

Poached Eggs

  • 1 tbsp (15 mL) white vinegar
  • 8 eggs
  • 1/4 tsp (1.25 mL) salt
  • 1/4 tsp (1.25 mL) pepper

Instructions

Pancakes

  1. In saucepan of cold salted water, bring potatoes to boil; boil for about 15 minutes or until fork-tender. Drain and return to pan; mash over low heat for 1 minute.
  2. Transfer potatoes to bowl; whisk in buttermilk, eggs, and half of the butter until smooth. In separate bowl, whisk together flour, baking powder, baking soda, salt and pepper; fold into potato mixture.
  3. Heat large nonstick skillet over medium heat; brush with some of the remaining butter. Pour batter, in 1/2 cup (125 mL) portions, into skillet; cook until small bubbles form on the surface of each pancake, about 3 or 4 minutes. Flip over and cook until golden brown on bottom, about 2 or 3 minutes. Repeat with remaining batter, brushing skillet with butter as needed.

Poached Eggs

  1. Meanwhile, pour enough water into separate large skillet to come halfway up side; add vinegar and bring to boil. Reduce heat to simmer. Crack one of the eggs into small cup and gently slip into simmering water; repeat with remaining eggs. Simmer for about 3 minutes for soft yolks and 5 minutes for firm yolks. Remove with slotted spoon to paper towel–lined plate.
  2. Top pancakes with eggs; season with salt and pepper. Sprinkle green onion over top. Serve with maple syrup (if desired).