Crispy Sweet Potato Pancake | TasteToronto
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Crispy Sweet Potato Pancake

15 mins Prep Time

10 mins Cook Time

Ingredients

  • 1/2 cup Greek yogurt

  • 2 tablespoons fresh lemon juice

  • 1/2 lemon, zested

  • 1/2 teaspoon salt

  • 1 medium sweet potato, grated (roughly 2 packed cups)

  • 5 scallions, trimmed and thinly sliced

  • 1/4 cup all-purpose flour

  • 1 tablespoon cornstarch

  • 2 large eggs

  • 1/2 teaspoon paprika

  • 1/2 teaspoon cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt (plus more to taste)

  • 1/4 teaspoon black pepper

  • 4 tablespoons olive oil, divided

  • 2 large eggs

  • 1/2 cup crumbled feta cheese

  • Hot honey, optional

Directions

Crispy Sweet Potato Pancake

8 Steps

  • Step 1

    Preheat the oven to 170°F.

  • Step 2

    Mix yogurt, lemon juice, zest and salt together. Cover and store in the fridge until ready to serve.

  • Step 3

    In a large bowl, thoroughly combine the grated sweet potato, scallions, flour, cornstarch, eggs, paprika, cumin, garlic powder, salt and pepper using a wooden spoon or your hands.

  • Step 4

    Heat 1 tablespoon of olive oil in a non-stick pan over medium heat. Fill a 3/4 measuring cup with roughly half of the sweet potato batter and add it to the hot pan. Use the back of the measuring cup to smooth the pancake out into a circular shape.

  • Step 5

    Cook the pancake for 4-5 minutes and then flip and cook for another 4 minutes. Reduce heat to medium-low if the pancake is cooking too quickly. You want it to be crispy but not burnt.

  • Step 6

    Transfer the first pancake to a plate lined with a paper towel and sprinkle with salt. Repeat step 5 with the remaining batter and another tablespoon of olive oil. Keep finished pancakes warm in the oven while you cook your eggs.

  • Step 7

    Wipe out the non-stick pan and set it over medium-high heat this time. Add two tablespoons of olive oil and once hot, carefully crack both eggs into the pan. After about 2-3 minutes, the edges of the eggs should be really crispy. If you don’t want a runny white, cover the pan with a lid for a minute or two until you’ve reached your desired doneness.

  • Step 8

    Remove the pancakes from the oven and top them with a dollop lemony yogurt, a lacy egg, crumbled feta and hot honey (optional). Serve immediately.

Ingredients

  • 1/2 cup Greek yogurt

  • 2 tablespoons fresh lemon juice

  • 1/2 lemon, zested

  • 1/2 teaspoon salt

  • 1 medium sweet potato, grated (roughly 2 packed cups)

  • 5 scallions, trimmed and thinly sliced

  • 1/4 cup all-purpose flour

  • 1 tablespoon cornstarch

  • 2 large eggs

  • 1/2 teaspoon paprika

  • 1/2 teaspoon cumin

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon salt (plus more to taste)

  • 1/4 teaspoon black pepper

  • 4 tablespoons olive oil, divided

  • 2 large eggs

  • 1/2 cup crumbled feta cheese

  • Hot honey, optional

Tags:

Potato Pancake

Sweet Potato Pancake

Crispy Potato Pancake

Crispy Sweet Potato Pancake