Warm Potato Breakfast Pancakes

BY RACHEL GREEN

Ingredients:

• 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

Method:

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!