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Leftover Mashed Potato Pancake Recipe

Prep Time 15mins

Cooking time 15mins

Serves 10

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    • 250g cold mashed potato

    • 75g plain flour

    • 1 tsp baking powder

    • 2 eggs

    • 125ml milk

    • 1 tsp rapeseed oil

    • Knob of butter

  1. Sieve the flour and baking powder onto the mashed potato. Whisk in the eggs and milk until the batter is smooth and thick like a cake. Leave for at least 2 minutes to settle.
  2. Heat a large non-stick frying pan over a medium heat. Add ½ 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 3 at a time. Cook for about 1 min until the underside is golden brown and small bubbles appear.
  3. 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 and top with your favourite topping. These mashed potato pancakes really do work both savory and sweet.

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