Potato pancakes
- Good Food team
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Makes 12-15
Easy
Prep: 15 mins
Cook: 30 mins
A star rating of 4.5 out of 5.51 ratingsRate
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Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs
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Ingredients
Nutrition
Units:
MetricUS
-
250g cold mashed potato
or 2 medium-size floury potatoes, cut into chunks
-
75g plain flour
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1 tsp baking powder
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2 eggs
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125ml milk
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1 rounded tbsp finely snipped chives
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1 tsp sunflower oil
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knob of butter
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crispy bacon
and scrambled eggs to serve, if you like
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Nutrition: per serving
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kcal75
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fat3g
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saturates1g
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carbs9g
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sugars0.7g
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fibre0g
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protein3g
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salt0.2g
low
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Method
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step 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.
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step 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.
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step 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.
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step 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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A star rating of 4.5 out of 5.51 ratings
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