Ricotta hot cakes with crispy bacon & mixed leaves
Use Italian soft cheese in the batter of these American-style thick pancakes served with brunch-friendly bacon
Easy potato scones
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 250g potatoescut into cubes
- 200g plain flour
- 1 tsp baking powder
- 50g buttermelted, plus extra for frying
- 3 tbsp milk
- 2 eggsbeaten
- 2 tsp oilfor frying
Nutrition: per serving
- kcal426
- fat22g
- saturates11g
- carbs51g
- sugars2g
- fibre2g
- protein10g
- salt0.7glow
Method
step 1
Cook the potatoes in plenty of salted simmering water until tender. Drain well and mash. Sift the flour and baking powder into a bowl, add the butter, milk, eggs, mash and plenty of seasoning and mix to a sticky dough.
step 2
Heat some butter and a little oil in a large frying pan. Fry dollops of the mixture as you would Scotch pancakes for 3 mins on each side until browned. You may need to do this in 2 batches so keep the fried ones warm in the oven. Serve with crisp bacon and grated mature cheddar, or blue cheese and a drizzle of honey.
