Pile these Irish potato and spring onion pancakes high with cheese, beans, fried eggs or whatever you like, for a filling breakfast, brunch or dinner
- 450g/1lb potatoes, peeled
- 4 spring onions, finely sliced
- 100g/4oz plain flour
- 5ml/1tsp bicarbonate of soda
- 1 large egg, separated
- 100ml/4 floz buttermilk or natural yogurt
- Salt and freshly ground black pepper
- A little oil for frying
Cut the potatoes into even chunks then cook in a large pan of boiling salted water for 10-15mins 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 cool 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 form 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 mins, 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 grilled bacon, tomato and fried eggs.
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If you like, make the pancakes ahead and place them on a baking tray. Reheat at Fan 180ºC/200ºC/gas mark 6 for about 10 mins before serving.