Potato Pancakes recipe

These little potato pancakes are perfect when serves as part of a breakfast meal. They're a great way to use up leftover mashed potato, too.

Ingredients:

250g cold mashed potato
2 eggs
75g plain flour
125ml milk
1 tsp. baking powder
1 tbsp. finely chopped chives
Knob of butter
Dash of olive oil
Salt and pepper

Method of Preparation:

Sieve the flour and baking powder onto the mashed potato.
Whisk together the eggs and milk and set them to one side.
Add the egg mixture to the potatoes along with the chives. Whisk well until the batter is smooth.
Heat a bit of butter and oil in a pan, and taking a tbsp. of batter per pancake, drop the batter into the pan and cook until golden brown on both sides, about one minute per side.
Serve warm.

Try serving these sweet little potato cakes with scrambled eggs and bacon for a tasty breakfast dish. This mixture makes 12 little pancakes.

Author: Laura Young.

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Conversions
250g	about 9 oz (8.81825 oz based on 0.035273 ounces in a gram)
75g	about 3 oz (2.645475 oz based on 0.035273 ounces in a gram)
125ml	about ½ cup (0.5283 cups based on 236.59 mililitres in a US cup)

Data:

Published: May 3, 2011