Trade your thin pancakes for lovely fat American-style ones with a little mashed potato added in for the ultimate comforting treat.
- 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 tsp sunflower oil
- knob of butter
- Crispy bacon & scrambled eggs to serve
- If you’ve not got any cold mash make some from scratch - cook the raw potatoes in boiling water until tender. Drain well mash. Weigh out 250g and leave to cool in a large bowl.
- Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato and mix with.
- 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 until they are all cooked and ready.
- Serve the pancakes in stacks with creamy scrambled eggs and crisp rashers of streaky bacon.