Potato Griddle Scone Pancakes
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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.
griddle or heavy frying pan, potato masher and mixing bowl
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
- 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.