Now that January is out the way it feels like February is romping away and the snow is definitely a welcome addition to the same old view out the window. The poor snowdrops that were poking their heads through the ground are looking slightly less defiant than they were but they’re still standing, just about, hinting at the promise of spring to come.
With February comes Valentines Day (14th), Pancake Day (Shrove Tuesday, 16th) and then the beginning of Lent with Ash Wednesday (17th). For the shortest month of the year it definitely has a busy schedule. Traditionally, the idea of Shrove Tuesday was to use up perishable larder essentials that were to be abstained from during the fast of Lent. These were primarily eggs and fats, and so pancakes were born. A simple but effective recipe that is still followed to this day I have written a slight variation below, using potatoes of course. This can be made with leftover mash, if you have any, so the concept is still the same. I’ve used Arran Victory for this recipe as it makes a lovely fluffy mash but any good mashing variety would work – you could try Cara, Desiree, Kerr’s Pink or King Edward. The potato adds additional body and fluffiness to the texture of the pancakes. Serve with your favourite topping, whether it’s a drizzle of lemon and dusting of sugar, a generous coating of chocolate spread or jam or perhaps, like me, you like them saturated in maple syrup… however you choose to finish them enjoy!
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Makes 24 bite size pancakes
250g Arran Victory potatoes
75g Morghew Strong Stoneground Wholemeal Flour
1tsp baking powder
Splash of Morghew Cold Pressed Rapeseed Oil
- Peel the potatoes, place in a saucepan and just cover with water. Boil until tender before straining away the water and leave to steam dry for 5 minutes.
- Mash the potatoes thoroughly until very smooth and set aside to cool.
- Once the potatoes have cooled down add the flour and baking powder and mix together.
- In a separate bowl whisk together the eggs and milk before adding to the potato mix.
- Whisk the batter together until smooth.
- Place a large frying pan over a medium high heat on the hob and add a splash of oil.
- Once hot, spoon the pancake batter a tablespoon at a time into the hot pan (you should be able to comfortably fit a batch of four small bite-sized pancakes in the pan at a time).
- Cook for 1 minute, or until small bubbles appear on the surface of the pancakes, before flipping and cooking the other side until golden brown.
- Serve warm with toppings of your choice!