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


  1. 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.
  2. Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato and mix with.
  3. 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.
  4. 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. 
  5. Serve the pancakes in stacks with creamy scrambled eggs and crisp rashers of streaky bacon.

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