Potato Griddle Scone Pancakes

Name: Potato Griddle Scone Pancakes
Cook time: PTM
Ingredients: 25g Doves Farm Plain White Flour 1 tbsp Doves Farm Baking Powder pinch of salt pinch of pepper 250g cooked potato 12g butter, melted 2 tbsp milk flour, for dusting

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About this recipe:

These flat, triangular, soft eating griddle scones, sometimes called potato farls, can be rustled up in under 10 minutes using left-over potato and a handful of flour. Serve these for a sweet or savoury weekend breakfast treat. If you don’t have a griddle, lightly oil a heavy frying pan and get it very hot. Potato can also be used for more traditional oven baked scones with this Potato Scones recipe.

Equipment:

griddle or heavy frying pan, potato masher and mixing bowl

Ingredients:

25g Doves Farm Plain White Flour
1 tbsp Doves Farm Baking Powder
pinch of salt
pinch of pepper
250g cooked potato
12g butter, melted
2 tbsp milk
flour, for dusting

Method:

Pre-heat the griddle.
Mix together the flour, baking powder and salt.
Melt the butter.
Put the cooked potato and melted butter into a bowl and mash until smooth.
Mix in the prepared flour and enough milk to make a soft dough.
Dust the work surface with flour, put the dough in the middle and sprinkle with flour.
Roll the dough into a circle 7mm/¼” thick.
Cut the circle into 4 or 6 triangles and prick all over with a fork.
Transfer the triangles to a medium hot griddle and cook until they start to puff up and the base is toasted, about 1-2 minutes.
Turn the griddle scones over and cook the other side.
Best served warm.