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pancake and eggs

Poached Eggs with Sweet Potato Pancakes

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Servings

Ingredients

  • eggs I used two per person
  • water
  • 1 cup all purpose flour
  • 1 cup whole wheat pastry flour
  • 1/4 cup organic/raw sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 3 eggs
  • 2 cups buttermilk
  • 1 1/2 cups sweet potato puree I just mashed it with a fork
  • 2 tablespoons unsalted butter melted and cooled
  • 1/2 teaspoon vanilla extract
  • butter for greasing the skillet
  • extra milk to thin out batter - or - flour to thicken

Instructions

  • Poached Eggs
  • Simmer water in a small saucepan.
  • Crack egg into a slotted spoon. Some of the white will drip out.
  • Carefully put the remaining egg in the simmering water. Time 4 minutes.
  • Remove egg from water.
  • Repeat with remaining eggs
  • Pancakes (adapted from Tyler Florence)
  • In a large bowl, mix the flours, baking soda, baking powder, sugar, and salt.
  • In another bowl, combine the eggs, buttermilk, melter butter, and vanilla.
  • Stir the buttermilk mixture into the flour mixture until combined
  • Stir in the sweet potato puree
  • Add more milk 1 tablespoon at a time if the batter is too thick and flour 1 tablespoon at a time if it's too thin (depending on the consistency of your sweet potatoes)
  • Melt butter in the skillet
  • Fry pancakes until bubbles form on top. Flip over.
  • Put everything together:
  • Place about a cup of arugula on your plate and top with salt, pepper, and olive oil. Place eggs on top.
  • Put pancakes on plate. Serve with blueberries and syrup, if desired (I don't think they need any, especially with runny egg yolk).
  • Place pancakes on your plate, and eat everything together :)