- 250g cold mashed potato, or 2 medium-size floury potatoes, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 75g plain flour
- 1 tsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- 2 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 125ml milk
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
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…
- crispy bacon and scrambled eggs to serve, if you like
Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…
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.
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.
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.
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.