sweet potato, peeled and chopped (about 12 oz/350 g)
1 1/2 cups
(60 mL)butter, melted
(250 mL)all-purpose flour
(5 mL)baking powder
(5 mL)baking soda
(2.5 mL)each salt and freshly ground black pepper
(30 mL)finely chopped green onion
Maple syrup (optional)
(15 mL)white vinegar
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.
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.
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.
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.
Top pancakes with eggs; season with salt and pepper. Sprinkle green onion over top. Serve with maple syrup (if desired).