These pancakes would work as a weekend breakfast or lunch just as well as a quick mid-week supper. The potato pancakes mean it’ll fill even the hungriest of tummies!
Preheat the oven to gas 3, 170°C, fan 150°C. Wash the potatoes and bake them in the oven for around 45 minutes or until soft.
Remove from the oven and allow to cool slightly. While still warm but safe to touch, get the children to peel off the skin, break up the flesh and mash until smooth.
Using a hand blender mix together the flour, single cream and eggs before adding the mashed potato and blending until combined. Don’t mix any more as this will overwork the starch in the batter.
Heat the rapeseed oil in a non-stick frying pan and add enough mixture to make a pancake approximately 12-15 centimetres across.
Fry until golden brown on both sides and set aside on baking paper to drain any excess oil. Repeat the process to make 8 pancakes.
Next, make the scrambled eggs. Crack into a bowl and beat them together with a pinch of salt – the kids can do this for you while you take care of the next step.
Place the milk and butter in a saucepan over a medium heat and bring to the boil.
Add the eggs to the pan and turn down the heat. Gently cook the eggs, stirring occasionally.
Once the scrambled eggs are nearly cooked, reheat the pancakes in the oven. Finish cooking the eggs and remove from the heat.
Place 4 of the pancakes onto 4 warm plates. Divide the scrambled egg over the pancakes and top with a couple of slices of ham. Place another pancake on top to create a sandwich. Serve immediately.
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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.