by Paulinemom

Created on: August 31, 2008   Last Updated: December 29, 2011

Once you have mastered the art of the basic pancake mix the sky is the limit for these. Whilst they were traditionally used across Europe with an accompaniment of apple jam sauce they are good as a savoury item.

For a breakfast try egg on the pancakes with a quick Hollandaise Sauce.

For Dinner.....something special.....chicken with a medley of green vegetables.

The recipes may look long, but once you have read through you will find they are fairly easy.

BREAKFAST....

Ingredients..

4 thick slices smoked bacon
3 tbsp white wine vinegar
2 free range eggs

For the potato pancake batter..

2 eggs
100ml full cream milk
100g mashed potato
100g plain flour
1/2 tsp salt and pepper
1 tsp butter

For the Hollandaise..

1 lemon, juice only
1 tbsp white wine vinegar
1 egg yolk
1/2 tsp English mustard
1 dash of hot pepper sauce
1/2 tsp salt and pepper
200g melted butter, slightly cooled
1 tbsp snipped chives, to garnish

Method ..

1. Place the bacon under a preheated grill and cook until crisp. Remove from the tray and keep warm.

2. Beat the eggs together with the milk and add a pinch of saffron.

3. Put the mashed potato in a different bowl and beat in the milk and egg mixture a little at a time until you get a smooth batter. Mix in the flour and season with salt and pepper.

4. Melt a knob of butter in a non-stick pan and drop in a ladleful of batter - the pancake should be quite thick. Cook the pancake until golden on both sides. Remove from the pan and keep warm.

5. Bring a pan of water with 3 tablespoons of white wine vinegar to simmering point and gently poach the eggs.

6. For a quick Hollandaise sauce, put the lemon juice and a tablespoon of white wine vinegar in a saucepan set over a medium heat and reduce it by half.

7. Place the egg yolk in the bottom of a hand blender, add the English mustard, hot pepper sauce and the reduced liquid and liquidise until well-blended. Add salt and pepper and melted butter and blitz a few seconds more until you have a smooth sauce.

8. To assemble, place the potato pancake on a plate with the poached eggs on top. Pour over the Hollandaise sauce and garnish with crisp bacon and snipped chives.

CHICKEN DINNER....

INGREDIENTS...
4 tbsp olive oil
4 x 175g chicken breasts, with skin
500g podded fresh peas
500g broad beans,
250g green beans.

For the pancakes...

250g potatoes
30g plain flour
salt and fresh ground black pepper
pinch of freshly grated nutmeg
4 eggs
50ml Milk
50ml double cream
knob of butter

For the sauce...

1 tbsp butter
2 shallots, sliced
2 thyme sprigs
1 garlic

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