Prep: 15 mins
Cook: 30 mins
Easy Makes 12-15
Ingredients
250g cold mashed potato, 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
Method
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.
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.
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.
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.