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.
Watch our 20-second video for the easiest way to stone an avocado...
Try some of our other savoury pancake recipes here...
Nutritional Information
- Kcals 157
- Fat 5g
- Saturates 2.7g
- Carbs 19.7g
- Sugars 2.5g
- Fibre 1.4g
- Protein 7.5g
- Salt 0.9g
