Pip Lacey served up a tasty Potato and Taleggio Pancake on Sunday Brunch.
The ingredients are: 200g Taleggio, 300g Baby spinach, 1 bunch chives, 600g maris piper cooked potato, 60g milk, 60g pasta flour, 4 eggs, 200g creme fraiche (35g in mix) and 10g salt.
See more Sunday Brunch recipes in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes
Related Posts
Calum Franklin chilli mac and cheese pie recipe on Sunday Brunch
Simon Rimmer chocolate, fig and hazelnut tiffin recipe on Sunday Brunch
Simon Rimmer stuffed portobello mushrooms with toasted hazelnuts and slaw recipe on Sunday Brunch
John Gregory-Smith Chorizo Shakshuka recipe on Sunday Brunch
Helen’s Malaysian Coconut pandan custard with blue-pea-flower rice cakes recipe on Nigel Slater: Eating Together
Tom Brown Smoked Haddock Mash, Wild Mushrooms and Egg Yolk recipe on Sunday Brunch
Simon Rimmer cookie dough pancake with hazelnut crunch recipe on Sunday Brunch
Simon Rimmer crushed pea pancakes with feta, cucumber and poached eggs recipe on Sunday Brunch
Simon Rimmer Chicken Tray Bake with Miso Butter, Onions and Potatoes recipe on Sunday Brunch
Simon Rimmer cream egg puddings recipe on Sunday Brunch