Savoury-breakfast-pancake

All-day breakfast pancake

With earthy mushrooms, sweet tomato and fresh herbs, this take on a potato pancake makes an easy meal

By , 31 January 2019

(2 votes)

All-day breakfast pancake
  • 1 Hour

  • Serves: 6

  • Price: 50p per serving

Nutritional Info
Each 186g serving contains
  • Energy

    934KJ

    223KCAL

    11%
  • Fat

    10.0g

    med

    14%
  • Saturates

    3.0g

    med

    15%
  • Sugars

    2.2g

    low

    2%
  • Salt

    0.58g

    med

    10%
of your reference intake.
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
  • Preheat the oven to 180C/160C Fan/Gas 4. Grease and line a 20cm x 30cm baking tray.

  • 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.

  • 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.

  • 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.

  • Cool in the tin for 2 mins, then cut into 6 rectangles.

  • Serve the pancake sprinkled with the flat-leaf parsley and freshly ground black pepper.