LJ fairburn Poultry


Warm Potato Breakfast Pancakes



  • 500g potato, mashed and cooled
  • 1 large Fairburn’s Lincolnshire Free Range egg, beaten
  • 60g plain flour
  • 100ml double cream
  • 30g butter
  • 1 tbsp rapeseed oil
  • Sea salt and black pepper


Mix together the mashed potato, beaten Fairburn’s Lincolnshire Free Range egg and flour until smooth, season well with sea salt and black pepper.

Fold in the double cream – the mixture should resemble a thick porridge. Melt the butter with the rape seed oil in a heavy based frying pan over a medium heat and fry the batter, a couple of tablespoons at a time, to make thick pancakes.

Fry for 2 minutes until golden brown and slightly set, then carefully turn and cook for a further 2 minutes, or until cooked through.

Lift the pancakes out of the pan and place on kitchen paper and keep warm in a low oven.

Serve with crispy rashers of bacon and fried Fairburn’s Lincolnshire Free Range eggs or a full English breakfast and black pudding. Delicious!