Hot Potato and Chive Pancakes

Preparation info
  • Makes


    • Difficulty


Appears in
Café Cooking: From The Parlour to Cambo Gardens

By Gillian Veal

Published 2024

  • About

These pancakes are a staple on my brunch menu at The Parlour, served with eggs and crispy smoked bacon or pan-fried garlicky mushrooms. They also go well with our Tarragon Sauce. This is a great dish to make for brunch, but it’s equally fine as a supper too.


  • 500 g floury potatoes, peeled
  • 3 eggs and 2 egg whites


In advance, bring the potatoes to the boil in salted water and, when cooked through and very tender, drain in a colander. Either mash them or put them through a potato ricer and set aside to cool completely. In a large bowl beat the three whole eggs and then mix thoroughly with the cooled potato. Stir in the flour.

Heat the milk to just under boiling and whisk into the potato and egg mi