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
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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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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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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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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.