- Serves: 14
- Prep: 15 mins
- Cook: 30 mins
- 450g/1lb potatoes, peeled
- 4 spring onions, finely sliced
- 100g/4oz plain flour
- 5ml/1tsp bicarbonate of soda
- 1 large British Lion egg, separated
- 100ml/4 floz buttermilk or natural yogurt
- Salt and freshly ground black pepper
- A little oil for frying
- A fried British Lion egg, grilled bacon and tomatoes, to serve
- Cut the potatoes into even chunks then cook in a large pan of boiling salted water for 10-15 minutes or until tender. Drain well, return to the pan then mash until smooth.
- Stir in the spring onions and leave to cool - spreading them thinly on a plate makes this happen quicker! Place the potatoes in a large bowl, sift over the flour, bicarbonate of soda, egg yolk and buttermilk, beat well and add plenty of salt and pepper.
- Whisk the egg white in a separate clean bowl, until it forms stiff peaks, then fold into the potato mixture.
- Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Drop 3-4 spoonfuls of the mixture into the pan and cook over a medium heat for about 8 minutes, turning once until golden - don’t cook over too high a heat or the outside will be golden before the centre is ready. Remove from the pan and keep warm. Repeat to make about 16 pancakes in total.
- Serve hot with a fried egg, grilled bacon and tomato. Get ahead: If you like, make the pancakes ahead and place them on a baking tray. Reheat at Fan 180C/200C/Gas Mark 6 for about 10 minutes before serving.
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