Recipes
All-day breakfast pancake
With earthy mushrooms, sweet tomato and fresh herbs, this take on a potato pancake makes an easy meal
With earthy mushrooms, sweet tomato and fresh herbs, this take on a potato pancake makes an easy meal
(6 votes)
Cook: 1 Hour
Serves: 6
Price: 50p per serving
Nutritional Information
Each 186g serving contains
Energy
934kj
223kcal
934kj
223kcal
11%
Fat
10.0g
10.0g
Med
14%
14%
Saturates
3.0g
3.0g
Med
15%
15%
Sugars
2.2g
2.2g
Low
2%
2%
Salt
0.58g
0.58g
Med
10%
10%
of your reference intake.
Typical energy values per 100g:
502kj/120kcal
Typical energy values per 100g:
502kj/120kcal
Ingredients
2 pork sausages
2 jumbo mushrooms, sliced
1tsp rapeseed oil
250g cold mashed potato
100g plain flour
1tsp baking powder
125ml semi-skimmed milk
4 eggs
10g chives, finely chopped
8 vine cherry tomatoes
2tbsp roughly chopped flat-leaf parsley
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm x 30cm baking tray.
2
Put the sausages and mushrooms on a separate baking tray, drizzle with the oil and roast in the oven for 30 mins. Cool slightly, then slice the sausages.
3
Mix together the cold mashed potato, flour, baking powder, milk, 2 of the eggs and the chopped chives until well combined. Season with freshly ground black pepper.
4
Pour the batter into the baking tray, tilting it into the corners, and smooth with the back of a spoon. Make 2 wells in the batter and crack an egg into each one. Sprinkle with the sausages, mushrooms and tomatoes and season with black pepper. Bake on the middle shelf of the oven for 30-35 mins until golden, risen and a skewer comes out cleanly when inserted in the middle.
5
Cool in the tin for 2 mins, then cut into 6 rectangles.
6
Serve the pancake sprinkled with the flat-leaf parsley and freshly ground black pepper.