BWT UK Dec 19 BWT UK Dec 19
Celebrating the country's
finest home-grown ingredients
Image for Recipe - SATURDAY BRUNCH/ Potato Pancake Stack With Bacon & Maple

SATURDAY BRUNCH/ Potato Pancake Stack With Bacon & Maple

Image for Recipe - SATURDAY BRUNCH/ Potato Pancake Stack With Bacon & Maple
  • Time preparation 15 minutes
  • cook time 30 minutes
  • Serve Serves 4

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.

Recipe taken from Posh Potatoes (Quadrille, £12.99) Photography © Faith Mason
  • 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

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.

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.

Still hungry? Why not have another course

Because you enjoyed this recipe, you'll love these

View All Recipes
stay connected