Prep: 15 mins
Cook: 30 mins
Easy Makes 12-15
250g cold mashed potato, or 2 medium-size
floury potatoes, cut into chunks
75g plain flour
1 tsp baking powder
1 rounded tbsp finely snipped chives
1 tsp sunflower oil
knob of butter
crispy bacon and scrambled eggs to serve, if
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.