Potato Pancakes

Cooking Time: 30 min Preparation Time: 15 min Serves: 12 people
a prepared Potato Pancakes meal

250 g cold mashed potato

75 g Golden Cloud Flour

1 tsp baking powder

2 eggs

125 ml milk

1 rounded tbsp finely snipped chives

1 tsp sunflower

Knob of butter


  1. Sieve flour and baking powder onto cooled mash.

  2. Whisk eggs and milk together and add to the potato mix with the chives. Whisk batter until smooth.

  3. Heat a large non-stick pan over medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes.

  4. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 minute until the underside is golden brown and small bubbles appear.

  5. 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.

  6. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

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