Light Bites Breakfast Brunch

Potato Pancake Stack With Bacon & Maple

A crowd-pleaser if ever there was one, adding potato to these helps them feel a little more substantial – but don’t worry, they’re still light and fluffy.

15 minutes prep, 30 minutes cook

Serves 4

Ingredients

350g floury potatoes, cut into large chunks

175ml whole milk

2 eggs, beaten

100g plain flour

1 tsp baking powder

Sea salt

Butter, for frying

12 slices smoked streaky bacon

Maple syrup, to serve

Method

Put the potatoes in a pan of water and bring to the boil. Cook for about 15 minutes, until tender when pierced with a knife, then drain and return them to the hot pan. Add a good splash of the milk and mash to a smooth purée, as lump-free as possible.

Add the remaining milk and the eggs and beat until well combined. Fold the flour, baking powder and a pinch of salt into the mixture until all the flour has been evenly incorporated, but try not to overmix.

Melt a little butter in a large non-stick frying pan over a low–medium heat and add a ladleful of batter to the pan per pancake.

(You’ll need to cook them in batches.) Cook for 2 minutes, until the top looks firm enough to turn over, and the bottom is golden brown.

Flip them over and cook for another 2 minutes on the other side, then remove from the pan and keep warm while you cook the rest.

While the pancakes are cooking, grab another large frying pan. Add the bacon and fry over a high heat until brown and crisp. Serve the stacks of pancakes topped with bacon and finished with a good drizzle of maple syrup.