140g floury potatoes (weighed after peeling), cut into large chunks
50g gluten free self-raising flour
½ tsp bicarbonate of soda
3 large eggs
5 tbsp lactose free milk
1 tbsp chives, finely chopped
2 tsp sunflower oil, plus extra if needed
knob of lactose free butter
6 rashers streaky bacon (smoked or unsmoked)
Put the potatoes in a large pan of salted water and boil until tender.
Drain well, tip back into the pan, shake for 1 min over a gentle heat to dry them off, then mash and leave to cool.
Put the cooled mash in a bowl with the gluten free flour and bicarb.
Whisk 1 egg with the lactose free milk, season, tip into the bowl and whisk until smooth. Stir in the chives, reserving some to serve.
In a non-stick frying pan, heat half the oil and lactose free butter until sizzling, then spoon in half the pancake batter to make 3 pancakes.
Cook for 1 min or so on each side until browned and set underneath, then flip and cook the other side.
Keep warm in the oven while you make 3 more pancakes.
Wipe out the pan, add the bacon and sizzle until almost crisp.
Push to one side and crack in the 2 remaining eggs – with a splash more oil if needed.
Fry to your liking, then serve with the pancakes and bacon, sprinkled with the remaining chives.
Recipe adapted from: Good Food