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Instructions |
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Pancakes Combine 4 C cold water and 1 tbl kosher
salt in a large bowl and stir until the salt
dissolves. Stir in the sweet potato and let sit
for 15 minutes. Drain and then dump onto a large
piece of cheesecloth and wring out as much water
as possible.
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Preheat the oven to 375. Whisk together the eggs,
onion powder and some pepper in a large bowl. Add
the sweet potato and flour and mix until combined.
Heat a few tbl of butter and oil until shimmering
in a large skillet over medium heat. Using a scant
1/4 C per pancake, add the sweet potato mixture to
the pan, leaving some space in between. Flatten
slightly and cook until golden brown on both sides
about 3 minutes on each side. Drain on paper
towels and then transfer the pancakes to a baking
sheet and place in oven for 5 minutes to finish
cooking
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Eggs- Fill a high sided skillet with water and
bring to a boil over medium high heat. add the
vinegar. Line a plate with paper towels. Break
each egg into a little ramekin or cup. One at a
time, slip the eggs into the water leaving space
between them, adjust the heat to a bare simmer.
Cook until the whites are set and the yolks still
runny about 4 minutes. Using a slotted spoon
transfer the eggs to paper towels to blot off the
water
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To serve. Put the pancakes on a serving platter. Top
4 of them with a smear of pepper jelly, a few slices
of ham or turkey and a poached egg. Season with salt
and pepper and a drop of pepper jelly....Delicious!
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Originally Submitted
2/20/2017
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