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Potato & Spring Onion Pancakes |
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| Serves 4 |
Prep 5 mins |
Cooking 15 mins |
Easy |
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My rating |
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Ingredients |
200g mashed potato, chilled (make up a pack or use leftovers)
50g plain flour
1 tsp baking powder
1 egg small, beaten
100ml buttermilk
1-2 tbsp milk
4 spring onions, finely chopped, + extra to serve
30g parmesan, finely grated
butter for frying
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To serve
8 slices of pancetta, grilled
4 soft-boiled eggs
1 avocado, sliced
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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.
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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.
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DAILY
DINNERS 
