Potato and spring onion pancakes

Name: Potato and spring onion pancakes
Total time: 20 min
Yield: serves 4
Ingredients: mashed potato 200g, chilled (make up a pack or use leftovers); plain flour 50g; baking powder 1 tsp; egg 1 small, beaten; buttermilk 100ml; milk 1-2 tbsp; spring onions 4, finely chopped, plus extra to serve; parmesan 30g, finely grated; butter for frying; pancetta 8 slices, grilled; soft-boiled eggs 4; avocado 1, sliced

20 minutes
serves 4
Easy

Looking for an easy savoury pancake recipe? Check out these quick potato pancakes. We've used instant mash in this recipe making the pancakes super soft and smooth

February 11, 2018 at 10:30 am

Instant mashed potato might be something you last encountered at school but I’ve been converted recently after a blind tasting of Idahoan Perfect Mash. No weird aftertaste and no gluey texture, just fluffy mash you can make using a kettle. I’m not sure it will totally replace my regular mash (after all it only takes 20 minutes to whip up) but as a storecupboard standby it’s a great quick fix for fishcakes, pie toppers and these fluffy breakfast pancakes. £1.50/109g, available in large supermarkets and online.

Ingredients

mashed potato 200g, chilled (make up a pack or use leftovers)
plain flour 50g
baking powder 1 tsp
egg 1 small, beaten
buttermilk 100ml
milk 1-2 tbsp
spring onions 4, finely chopped, plus extra to serve
parmesan 30g, finely grated
butter for frying

TO SERVE

pancetta 8 slices, grilled
soft-boiled eggs 4
avocado 1, sliced

Method

Step 1

Put the potato in a bowl and mix in the flour, baking powder and egg. Stir in the buttermilk, milk, spring onions and parmesan, and season really well.
Step 2

Heat a frying pan and melt a knob of butter. Spoon in the batter to make small, 10cm-wide pancakes. When small bubbles appear, flip the pancakes and cook until golden. Serve with the pancetta, soft-boiled eggs, avocado slices, and a sprinkle of spring onions.