Potato Pancakes

Traditionally, making pancakes is the best way for using up milk, eggs and sugar... but these potato pancakes are the perfect way to use up your leftover mash too!

Difficulty:

Prep time: 15 minutes

Cook time: 30 minutes

Serves: 4-6

Dietry Information

Vegetarian

Related Tags

Vegetarian

Ingredients

250g of mashed potato (or 2 medium Darts Farm Wilja potatoes)

75g of Wessex Mill Flour

2 Black Dog Eggs

125ml of Sutton Lucy milk

1 teaspoon of baking powder

a handful of finely chopped chives

1 teaspoon of sunflower oil

Knob of butter

Method

If you are using potatoes and not mash, peel and chop them into cubes. Cook in boiling water until tender. Drain and mash.

Sieve flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix along with the chives. Whisk the batter untill smooth.

Heat a large non-stick frying pan over a medium heat and add half teaspoon of oil with a little butter. When the fat is hot, add one tablespoon of batter for each pancake (you can cook up to four at a time). Cook for one miunute, or until golden. Flip and repeat for the other side.

Remover from the pan and keep warm whilst you cook the remaining pancakes. Repeat step 3 until all the batter is gone. Add a tiny bit of butter and oil to the pan when needed.