Here and Now Potato and Spring Pancakes

Potato and spring onion pancakes

  • 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

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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.

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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.

Watch our 20-second video for the easiest way to stone an avocado...

Try some of our other savoury pancake recipes here...

Spinach Pancake Recipe with Smoked Salmon

Nutritional Information

  • Kcals 157
  • Fat 5g
  • Saturates 2.7g
  • Carbs 19.7g
  • Sugars 2.5g
  • Fibre 1.4g
  • Protein 7.5g
  • Salt 0.9g
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