Part potato pancake and part latke, this boxty is the perfect balance between the two. Crispy on the exterior and tender in the middle, you can serve this as a side dish or as a base for poached eggs.
Preparation Time: 15 minutes
Cooking Time: 35 minutes
Makes 16
- 1/2cup(125 mL) crème fraiche
- 1 tbsp (15 mL) Ontario Honey
- 1/4 tsp (1 mL) crushed red pepper flakes
Batter:
- 1 cup (250 mL) firmly packed grated Ontario Sweet Potato (1 medium)
- 1/2 cup (125 mL) cooked mashed Ontario Potatoes
- 1 cup (250 mL) all-purpose flour
- 1 tsp (5 mL) baking soda
- 2 green onions, thinly sliced
- 1 tsp (5 mL) salt
- 1/4 tsp (1 mL) pepper
- 1-1/2 cup (375 mL) Ontario Buttermilk
- 4 tsp (20 mL) each butter and vegetable oil
- Garnish: Sliced green onion
In small bowl, combine crème fraiche, honey and red pepper flakes; set aside.
Batter: In large bowl, combine sweet potato, mashed potatoes, flour, baking soda, green onions, salt and pepper. Stir in buttermilk until well combined.
Heat large nonstick skillet over medium heat. Add 1 tsp (5 mL) each of the butter and the oil; heat until butter is melted. Pour 1/4 cup (50 mL) batter for each pancake into skillet. Cook for 4 minutes or until bottoms are golden; turn and cook for 4 minutes longer or until golden. Remove to warm plate and keep warm in low temperature oven. Repeat with remaining butter, oil and batter.
To serve, top each pancake with a dollop of the reserved crème fraiche. Sprinkle with green onion.
Nutritional Information:
1 Serving (2 pancakes):
PROTEIN: 4 grams
FAT: 10 grams
CARBOHYDRATE: 28 grams
CALORIES: 225
FIBRE: 2 grams
SODIUM: 510 mg