Weekend brunch
Make the most of the bank holidays with these lazy morning recipes
Lazy morning recipe ideas
Salt beef and potato pancakes 2 50 mins SERVES READY IN
INGREDIENTS ● 2-3 MARIS PIPER POTATOES (AROUND 300G), PEELED AND HALVED ● 2 EGGS ● 250ML BUTTERMILK ● 150G PLAIN FLOUR ● 2TSP BAKING POWDER ● 2 SPRING ONIONS, FINELY SLICED ● 2TSP GRATED PARMESAN ● 100G CHEDDAR, GRATED ● 200G SALT BEEF, FINELY DICED ● 1TSP WHOLEGRAIN MUSTARD ● 1TSP SEA SALT ● 1TSP BLACK PEPPER ● VEGETABLE OIL, FOR FRYING FOR THE HERB CREME FRAICHE ● 4TBSP CREME FRAICHE ● 2TBSP CHOPPED CHIVES ● GRATED ZEST OF 1 LEMON TO SERVE ● 2 POACHED EGGS ● PICKLED CUCUMBER ● 2TBSP BEETROOT KETCHUP ● PARMESAN, SHAVED ● OLIVE OIL
1 For the pancakes, place the potatoes in a pan of water and bring to the boil. Cook for 15 mins, until tender. Drain and allow to cool slightly in the colander. Transfer to a bowl and mash roughly with a fork. Don’t worry about a few lumps – they add texture. You should have around 250g of mashed potato.
2 Lightly beat the eggs and buttermilk together. Gently mix into the potato. Sift in the flour and baking powder and gently mix again. Add all the remaining pancake ingredients except the vegetable oil and mix until combined. Cover and leave for 15 mins.
3 Preheat the oven to 120C/gas ½. Heat a large non-stick frying pan and add enough vegetable oil to coat the base. When the oil is hot, add 3tbsp of the batter per pancake – fit as many as you can into the pan without overcrowding it – and cook for 2 mins until the underside is golden and small bubbles appear on the surface. Flip the pancakes over and cook on the other side until golden. Remove from the pan and keep warm in the oven until you have cooked all 6 pancakes.
4 Mix together the creme fraiche, chopped chives, lemon zest, and a pinch of sea salt and black pepper in a small bowl. To serve, spread 2tbsp of the herb creme fraiche on each of 2 serving plates and place three pancakes on top. Place a poached egg on top of each pancake stack, then add a small handful of the pickled cucumber and 1tbsp of the beetroot ketchup to each plate. Serve with the shaved Parmesan and finish with a drizzle of olive oil.