Ingredients:
90g plain flour
1 tsp salt
pinch of freshly-grated nutmeg
1 egg
1 egg yolk
150ml milk
120g boiled and mashed potatoes (still warm)
knob of butter
25g soft cream cheese
Method:
Sift the flour into a bowl and grate over the nutmeg, Add the egg and egg yolk then stir into the flour. Whisk in the milk to form a smooth batter then fold in the cooked mashed potato (still warm) and the cream cheese.
Cover the bowl and set aside to rest in the refrigerator until ready to fry.
To cook, melt the butter in a non-stick frying pan over medium-high heat. Add tablespoonfuls of the batter, spread out slightly with the back of a spoon (they should be thick) and fry for about 2 minutes per side, or until golden brown and cooked through (you should end up with eight pancakes).
These make excellent accompaniments to breakfast or can be used as the base for canapés.
Find more classic Pancake/Shrove Tuesday recipes here.
