- 250 g leftover mashed potato (if you have it)
- 4 spring onions, finely chopped
- 2 tbsp chopped chives
- 75 g self-raising flour
- 2 medium eggs
- 100 ml semi-skimmed milk
- 1/2 Knorr Vegetable Stock Cube dissolved in 25 ml boiling water
- 2 tbsp Flora Buttery
Place mashed potato into a mixing bowl, mix with the spring onions and chives and sieve over the flour.
In a separate bowl, whisk the eggs, milk and stock together and add to the potato mix. Whisk until smooth to form a thick batter.
Heat a large non-stick frying pan over a medium heat. Add a little Gold from Flora and when hot, add 2-3 tablespoons of batter for each pancake. Cook for around 1 minute until the underside is golden and then flip over and cook other side.
Remove from the pan and keep warm while you cook the remaining pancakes, adding a tiny bit of Flora to the pan when needed. Great served with sautéed mushrooms, tomatoes, scrambled egg and bacon for breakfast or any time.
- Amount per Serving
|Nutritional values||Amount per Serving|
|Energy (kcal)||182.435 kcal|
|Protein (g)||6.66 g|
|Sugar (g)||2.636 g|
|Fat (g)||5.182 g|
|Fibre (g)||1.871 g|
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