It is a fun change of pace to have a savory pancake. Because this one uses sweet potato, it has a subtle sweetness to round out all the savory flavors it is paired with. Plus, when it's cooked on the stovetop, the natural sugars in the sweet potato get extra caramelized resulting in an irresistible crunch.
Swap options: Swap sweet potatoes with cooked butternut squash or cauliflower.
- 2 medium whole roasted sweet potatoes, skins removed (recipe linked above)
- Kosher salt and freshly ground black pepper
- 5 large eggs, divided
- 1/2 cup all-purpose flour
- 1 bunch scallions, thinly sliced (both white and green parts), divided
- 1/2 cup neutral oil (canola, grapeseed, vegetable, or avocado)
- 1 cup labneh, Greek yogurt or sour cream (optional)
- Flaky sea salt
- 2 tablespoons za'atar (optional)
- 1/2 cup fresh cilantro leaves with tender stems
- 1/4 cup extra-virgin olive oil
- 1 lemon, cut into wedges
1. In a medium bowl, add peeled sweet potatoes. Mash with a fork. Season with kosher salt and freshly ground black pepper. Add in 1 egg and mix to combine. Add in the flour and 2/3 of the thinly sliced scallions, reserving the remaining scallions for garnish. Mix until just combined.
2. In a large heavy-bottomed skillet over medium heat, add the oil. Divide the batter into quarters. Using a cookie scoop, scoop onto the skillet, using the back of the scoop to flatten the tops. Cook for 2 minutes per side. Lay on a paper-towel lined sheet tray to remove any excess oil. Season with kosher salt and freshly ground black pepper.
3. In the same oil, fry the remaining eggs, using a spoon to carefully baste the eggs with the remaining oil left in the pan.
4. To plate, spoon and swoop labneh on the bottom of the plate, top with the pancake, top pancake with an egg, flaky sea salt, za'atar, cilantro, remaining scallions and a drizzle of olive oil. Garnish with lemon wedges.