Potato pancakes

Potato pancakes

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(20 ratings)

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Cooking time

Prep: 15 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 12-15

Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
75
protein
3g
carbs
9g
fat
3g
saturates
1g
fibre
0g
sugar
0.7g
salt
0.2g

Ingredients

  • 250g cold mashed potatoes, or 2 medium-size floury potatoes, cut into chunks
  • 75g plain flour
  • 1 tsp baking powder
  • 2 eggs
  • 125ml milk
  • 1 rounded tbsp finely snipped chives
  • 1 tsp sunflower oil
  • knob of butter
  • crispy bacon and scrambled eggs to serve, if you like

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Method

  1. If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
  2. Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
  3. Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
  4. Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

Recipe from Good Food magazine, March 2011

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Comments

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sebastsm's picture

these are sometimes very good with apple sauce, and even a little sour cream

pixieloveheart's picture
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Really nice! We had these as a quick dinner with grilled bacon and tomatoes, mushrooms and poached eggs

alicla's picture
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Easy to make, very light and fluffy. I made them with gluten free flour and they still rose beautifully. Delicious on there own. Will be making more tomorrow! Best hot but nice cold.

alicla's picture
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Easy to make, very light and fluffy. I made them with gluten free flour and they still rose beautifully. Delicious on there own. Will be making more tomorrow! Best hot but nice cold.

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