- 140g floury potatoes (weighed after peeling), cut into large chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 50g self-raising flour
- ½ tsp bicarbonate of soda
Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…
- 3 large eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 5 tbsp milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
- 3 spring onions, finely chopped
Also known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 2 tsp sunflower oil, plus extra if needed
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- knob of butter
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
- 6 rashers streaky bacon (smoked or unsmoked)
Put the potatoes in a large pan of salted water and boil until tender. Drain well, tip back into the pan, shake for 1 min over a gentle heat to dry them off, then mash and leave to cool.
Put the cooled mash in a bowl with the flour and bicarb. Whisk 1 egg with the milk, season, tip into the bowl and whisk until smooth. Stir in the spring onions, reserving some to serve.
In a non-stick frying pan, heat half the oil and butter until sizzling, then spoon in half the pancake batter to make 3 pancakes. Cook for 1 min or so on each side until browned and set underneath, then flip and cook the other side. Keep warm in the oven while you make 3 more pancakes.
Wipe out the pan, add the bacon and sizzle until almost crisp. Push to one side and crack in the 2 remaining eggs – with a splash more oil if needed. Fry to your liking, then serve with the pancakes and bacon, sprinkled with the remaining spring onions.
If you’re making a double quantity of these pancakes, put the cooked ones on a plate covered with foil in a low oven to keep warm while you fry the next batch.
These pancakes make a delicious alternative to Yorkshire puddings with your Sunday roast.