Little potato and spring onion pancakes

Name: Little potato and spring onion pancakes
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 24
Ingredients: 6 eggs; 1 cup (250ml) milk; 4 spring onions, thinly sliced; 1/3 cup (80ml) olive oil; 150g dry instant mashed potato mix; 80g plain flour; 1 teaspoon baking powder; 1 teaspoon lemon juice, plus wedges to serve; Melted unsalted butter, to brush; 100ml good-quality hollandaise sauce; 2 bunches thin asparagus, ends trimmed, blanched, cut into 3cm lengths; 250g creme fraiche or sour cream; 8 smoked salmon slices; 100g salmon roe; Snipped chives and small herb leaves (or micro salad leaves), to serve

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by Valli Little

delicious. team

Oct 02, 2015

The idea of using instant mashed potato works a treat, resulting in fluffy pancakes with no peeling or grating.

6 eggs
1 cup (250ml) milk
4 spring onions, thinly sliced
1/3 cup (80ml) olive oil
150g dry instant mashed potato mix
80g plain flour
1 teaspoon baking powder
1 teaspoon lemon juice, plus wedges to serve
Melted unsalted butter, to brush
100ml good-quality hollandaise sauce
2 bunches thin asparagus, ends trimmed, blanched, cut into 3cm lengths
250g creme fraiche or sour cream
8 smoked salmon slices
100g salmon roe
Snipped chives and small herb leaves (or micro salad leaves), to serve

Method

1.

For the pancakes, whisk eggs, milk, onion and oil in a bowl. Stir in potato, flour, baking powder and lemon juice, then season well with sea salt and freshly ground black pepper. Brush a non-stick frypan with butter and place over medium heat. In batches, add 1 tablespoon mixture to the pan for each pancake, allowing room to spread. Cook for 1 minute each side until golden and slightly puffed. Keep warm while you make 24 pancakes in total.
2.

Top 8 pancakes with hollandaise and asparagus; 8 with creme fraiche, smoked salmon and chives; and 8 with creme fraiche, roe and herbs. Place on a serving platter or plates, then serve with lemon wedges to squeeze over.