POTATO PANCAKES FOR BREAKFAST RECIPES

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POTATO PANCAKES RECIPE - BBC GOOD FOOD



Potato pancakes recipe - BBC Good Food image

Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs

Provided by Good Food team

Categories     Breakfast, Brunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield Makes 12-15

Number Of Ingredients 9

250g cold mashed potato , or 2 medium-size floury potatoes, cut into chunks
75g plain flour
1 tsp baking powder
2 eggs
125ml milk
1 rounded tbsp finely snipped chives
1 tsp sunflower oil
knob of butter
crispy bacon and scrambled eggs to serve, if you like

Steps:

  • If you’ve got potatoes not mash, cook them in boiling water until tender. Drain well and press through a potato ricer or mash. Weigh out 250g and cool.
  • Sieve the flour and baking powder onto cooled mash. Whisk eggs and milk together and add to the potato mix with the chives. Whisk the batter until smooth.
  • Heat a large non-stick frying pan over a medium heat. Add ½ tsp sunflower oil and a dot of butter. When the fat is hot, start to cook the pancakes. Add 1 tbsp of batter for each pancake and cook 4 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
  • Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.

Nutrition Facts : Calories 75 calories, FatContent 3 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 9 grams carbohydrates, SugarContent 0.7 grams sugar, ProteinContent 3 grams protein, SodiumContent 0.2 milligram of sodium

SWEET POTATO PANCAKES RECIPE - FOOD.COM



Sweet Potato Pancakes Recipe - Food.com image

Super yummy & nutritious pancakes which are great for breakfast, lunch or dinner and kids will gobble them up! Double up the recipe so the whole family can enjoy them. Dress them up with fresh fruit, syrup, or jam! Pancakes can be frozen and reheated or toasted for a quick & easy breakfast or snack.

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 12 pancakes, 3-4 serving(s)

Number Of Ingredients 6

1 tablespoon butter, melted
1/2 cup cooked sweet potato, mashed
1 egg
1/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 cup milk

Steps:

  • Mix mashed sweet potatoes in a mixing bowl with egg.
  • Stir in the flour and add the baking powder.
  • Add up to 1/4 cup of milk while stirring.
  • Stir in 1 tbsp melted butter.
  • The mixture should have the consistency of thick, lumpy sauce like an "instant" pancake mix. Add more milk, if desired, for a thinner consistency.
  • Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 tsp butter. Preheat skillet before cooking pancakes.
  • Spoon batter into the skillet and cook until bubbles rise to the surface of the pancakes and break (approximately 1 to 2 minutes).
  • Using a spatula, flip the pancakes and cook another 2 minutes.
  • Remove pancakes from the skillet and keep warm on a covered plate in the oven.
  • Freezes Well.

Nutrition Facts : Calories 163.9, FatContent 6.5, SaturatedFatContent 3.5, CholesterolContent 83.5, SodiumContent 136.1, CarbohydrateContent 21.5, FiberContent 1.7, SugarContent 3.3, ProteinContent 5

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POTATO PANCAKES RECIPE - BBC GOOD FOOD
Use up leftover mashed potato in these breakfast pancakes, delicious with bacon and eggs
From bbcgoodfood.com
Total Time 45 minutes
Category Breakfast, Brunch
Cuisine British
Calories 75 calories per serving
  • Flip the pancakes and cook until golden. Remove from the pan and keep warm while you cook the remaining pancakes in the same way, adding a tiny bit of oil and butter to the pan as and when needed. Serve the pancakes in stacks with creamy scrambled egg and crisp rashers of streaky bacon.
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