Mashed sweet and Yukon gold potatoes give these pancakes a velvety interior and crisp exterior with a hint of sweetness. They pair with poached eggs for a tasty brunch or breakfast option.
- In saucepan of cold salted water, bring potatoes to boil; boil for about 15 minutes or until fork-tender. Drain and return to pan; mash over low heat for 1 minute.
- Transfer potatoes to bowl; whisk in buttermilk, eggs, and half of the butter until smooth. In separate bowl, whisk together flour, baking powder, baking soda, salt and pepper; fold into potato mixture.
- Heat large nonstick skillet over medium heat; brush with some of the remaining butter. Pour batter, in 1/2 cup (125 mL) portions, into skillet; cook until small bubbles form on the surface of each pancake, about 3 or 4 minutes. Flip over and cook until golden brown on bottom, about 2 or 3 minutes. Repeat with remaining batter, brushing skillet with butter as needed.
- Meanwhile, pour enough water into separate large skillet to come halfway up side; add vinegar and bring to boil. Reduce heat to simmer. Crack one of the eggs into small cup and gently slip into simmering water; repeat with remaining eggs. Simmer for about 3 minutes for soft yolks and 5 minutes for firm yolks. Remove with slotted spoon to paper towel–lined plate.
- Top pancakes with eggs; season with salt and pepper. Sprinkle green onion over top. Serve with maple syrup (if desired).