Makes: 24 Bacon Potato Pancakes Oil Temperature: 100 °C
Preparation Time: 1 hour Frying Time: 1 hour
Ingredients
| 120 | g | Cake flour ( 1 x 250 ml / 1 cup ) |
| 5 | ml | Salt ( 1 tsp ) Pinch of pepper |
| 10 | g | Anchor Instant Yeast ( 1 packet ) |
| 2 | Potatoes peeled and grated |
| 2 | Spring onions, finely chopped | |
| 125 | ml | Cheddar cheese, grated ( ½ cup ) |
| 4 | Bacon rashers, chopped | |
| 2 | Large eggs, slightly beaten Oil, to fry |
Method
- Mix the cake flour, salt and pepper together. Add the Anchor Instant Yeast and mix.
- Add the grated potato, spring onion, grated cheese, bacon and beaten egg and mix until a soft batter.
- Cover with a lightly greased plastic and allow to rest for 10 minutes.
- Knock the batter down and leave to stand, whilst warming the oil.
- Heat a little oil in a frying pan and drop spoonfuls of the mixture into the pan. Fry until golden brown, on both sides.
- Remove from the oil and drain on paper towel. Serve with apple sauce.
