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Categories:Viewed: 29 - Published at: 10 months ago
Ingredients
- 4 medium potatoes peeled
- 2 cups flour, self-rising
- 1 large eggs lightly beaten
- 1 1/4 cups milk nonfat
- 1 x bacon crispy grilled to serve, optional
- 1 x tomatoes roasted baby truss, to serve, optional
- 1 x sour cream optional
Method
- Cut two potatoes into chunks and cook in a pan of boiling, salted water for 10 minutes, until tender.
- Drain, mash well and season to taste.
- Grate remaining potatoes and squeeze out excess water.
- Add to mashed potato with flour.
- Mix until just combined.
- Fold in egg and enough milk to form a batter of dropping consistency.
- Heat a large, lightly oiled frying pan or griddle on medium.
- In batches, cook 2-tablespoon measures of batter for 3 to 4 minutes each side, until golden.
- Serve with bacon, tomatoes, and sour cream if desired.
- Notes:
- Dropping consistency means that the mixture isnt too soft, but takes a few seconds to slide off the back of a spoon.
