250g cold mashed potatoes, 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 you like
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.