Potato pancakes

Potato pancakes

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(26 ratings)

Prep: 15 mins Cook: 30 mins

Easy

Makes 12-15
Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Nutrition and extra info

Nutrition: per serving

  • kcal75
  • fat3g
  • saturates1g
  • carbs9g
  • sugars0.7g
  • fibre0g
  • protein3g
  • salt0.2g
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Ingredients

  • 250g cold mashed potato, or 2 medium-size floury potatoes, cut into chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 75g plain flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 125ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 1 rounded tbsp finely snipped chives
  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    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

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • crispy bacon and scrambled eggs to serve, if you like
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

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.

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Comments, questions and tips

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miffycat
27th Apr, 2016
5.05
Fab recipe for using up left over mash. Had them with ham, eggs and salad for a light supper. Glad to see they freeze well as there are a few left over.
jul34es's picture
jul34es
17th Apr, 2016
5.05
Had this for breakfast this morning and the potato cakes are so fluffy,I've even got more mixture to make more
Jules1909
26th Feb, 2016
5.05
They are great!!! Loved them
suzi9
26th Sep, 2014
We love these pancakes so much that I always make extra mash if I'm doing mashed potato, so that we can have them the next day. My 7 year old likes them with baked beans and some crispy bacon and I love them with a bit of Boursin melted on top (added after cooking the pancakes on one side).
belindacaroline
12th Sep, 2014
5.05
I was really pleased with these pancakes, but did make some changes to the recipe in order to give them more flavour. Firstly, as others had commented on how it wasn't 'that potatoey' I increased the potato by 50g. I used some ground black pepper and salt in the batter, and also a couple of pureed cloves of garlic. Once the batter was well mixed I added 3 tbs of grated parmesan and stirred it in well. It is a great idea, which I can see working with other vegetables and herbs added too.
aislinnmcd
9th Feb, 2014
5.05
My toddlers wouldn't eat their mashed potatoes last night. I made this recipe this morning, using the leftovers, and they devoured them with maple syrup. I added 1.5 tbsp of sugar and made four large waffles (as a previous poster had suggested).
regimen
13th May, 2013
Have started a 2 day 600calorie regime. Can you tell me if the potato pancakes are 75 calories each? thanks
Daniela Farrugia's picture
Daniela Farrugia
19th Feb, 2014
On top there is written 'per serving' - so I guess it is 75 cal per pancake ;)
kimkap
25th Mar, 2013
5.05
My granddaughter (aged 7) asked if she could help me make these - oh how simple and the delight on her face was priceless. Everybody loved them - will definitely be making these again.
marzipanfeind
21st Oct, 2012
5.05
Great recipe. I had leftover carrot and potato mash, which worked well. I ate the pancakes for breakfast with some lightly fried tomatoes and some creme fraiche. My husband had fried eggs on his.

Pages

usefulmusic
6th Mar, 2016
I want to make lots at a time. How well do they freeze?
goodfoodteam's picture
goodfoodteam
28th Apr, 2016
Hi there, we've not tested freezing these so unfortunately cannot guarantee perfect results - freezing may alter the texture once defrosted.
sabbsa
28th Jan, 2014
Can I ask what a serving is - is it one each???
goodfoodteam's picture
goodfoodteam
7th Feb, 2014
Hi there, thanks for your question. According to the nutritional information, one serving is one pancake, but you would serve between 2-4 pancakes per person depending on what you serve with them. Thanks, BBC Good Food team
Timita
25th Sep, 2013
Can I replace the potatoes for sweet potatoes? And how long will the batter last in the fridge? Thank you! :-)
goodfoodteam's picture
goodfoodteam
7th Feb, 2014
Hi there, thanks for getting in touch. That's a great idea - sweet potato will work really well as a substitute. Also, the batter will last 2-3 days in the fridge. Let us know how the sweet potato works out. BBC Good Food team
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