All-day breakfast pancake
- 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
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.