Potato Pancakes
These fluffy and savory potato pancakes are a cozy breakfast option that is sure to delight your taste buds. With a crispy exterior and a soft, flavorful interior, they are perfect for a leisurely weekend brunch with friends and family. Served with creamy scrambled eggs and crispy bacon, this dish is a comforting and satisfying way to start your day.
— Constant Cookbook
Ingredients
- 250g cold mashed potatoes , 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
- 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.
Cook Time
30M
Prep Time
PT15M
Yield
Makes 12-15
Nutrition
- Calories: 75 calories
- Fat Content: 3 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 9 grams carbohydrates
- Sugar Content: 0.7 grams sugar
- Protein Content: 3 grams protein
- Sodium Content: 0.2 milligram of sodium
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