This morning we had pancakes for breakfast. Potato pancakes to be precise. It was a dry run ahead of Pancake Day on Tuesday.
I'm not mad keen about sweet things, so you can hold back on the maple syrup, but I do like savoury pancakes, and when you combine them with some smoked salmon, a poached egg and a dollop of sour cream, you're heading in the direction of a pretty classy breakfast.
Just read on for my recipe ...
Ingredients for 6 (10 cm diameter) pancakes:
350 g boiled potatoes (a great way to use up left-overs from last night's dinner)
knob of butter
75 g of self raising flour
2 medium eggs - beaten with a fork
150 ml milk
1. Mash the boiled potatoes with the butter. Season.
2. Sift and then mix in the flour.
3. Gradually stir in the beaten egg and milk until you have a smooth batter.
4. Leave the batter to rest for at least half an hour.
5. Heat a frying pan to a medium high heat with a dash of olive oil to keep the pancakes from sticking.
6. Spoon out 2 tablespoonfuls of the batter for a 10cm diameter pancake, and cook for a few minutes.
7. Flip to cook on the other side. I found it better to do this using an egg flip as these pancakes are a little heavier than the normal run-of-the-mill pancakes.
8. Store your pancakes on a warm plate in a low oven until you're ready to go with whatever else you've got lined up to eat them with. Smoked salmon, a poached egg and a dollop of sour cream slide down really well as accompaniments.
Happy Pancake Day for Tuesday!