Name: Potato pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Makes 12-15
Cuisine: British
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

Ingredients

12 serv.

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

Instructions

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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.