Potato Pancake Stack with Bacon and Maple
A perfect blend of savory and sweet, these potato pancakes topped with crispy bacon and maple syrup create a delicious breakfast experience.
Ingredients
For the Pancakes
- 350 g starchy potatoes, peeled and cut into big pieces Starchy potatoes like Russets are recommended.
- 175 ml full-fat milk, divided Use a splash for mashing and the rest for the batter.
- 2 large eggs, lightly whisked Provides richness to the batter.
- 100 g all-purpose flour For the batter.
- 1 tsp baking powder Leavening agent for fluffiness.
- a small pinch sea salt
- Butter, for pan-frying Prevents sticking and adds flavor.
For Serving
- 12 strips smoked streaky bacon Adds a savory contrast.
- Maple syrup, for serving Essential for sweetness.
Instructions
Preparation
- Boil the potato chunks in water for about 15 minutes, or until very soft. Drain well and return to the warm pan.
- Add a splash of milk and mash the potatoes until very smooth.
- Pour in the rest of the milk and the beaten eggs, and mix until the batter is smooth.
- Combine the flour, baking powder, and salt, stirring gently just until combined.
Cooking
- Heat a little butter in a non-stick skillet over medium-low heat.
- Spoon the batter into the skillet to form pancakes, cooking in batches if necessary.
- Fry each pancake for about 2 minutes, until golden. Flip and cook for about 2 minutes more.
- Transfer cooked pancakes to a warm plate while finishing the rest.
- In another frying pan, cook the bacon over medium-high heat until crisp and browned.
- Stack the pancakes, topping with crispy bacon and a generous drizzle of maple syrup.
Notes
For best results, use starchy potatoes; avoid lumps in mashed potatoes. Keep pancakes warm in an oven set to low while finishing the batch.