Potato pancakes with bacon and maple syrup We love a recipe that reaches out to the humble potato and finds a way to shower it in all the glory of Pancake Day. We also love a recipe that calls for 16 rashers of bacon. By Mark Hix. Ingredients (Serves 4 - 5) 1 small potato, peeled cooked and mashed 1 medium egg 50 g plain flour 50 g potato flour (optional, replace with ordinary flour if unavailable) 100 ml milk Salt and freshly ground black pepper A pinch of freshly ground nutmeg Vegetable oil for frying To serve 16 Rashers of sweetcure bacon or kasseler 100 ml maple syrup Method Cool the mashed potato down then put it into a mixing bowl with the egg and both the flours. Whisk to form a smooth paste by adding a little of the milk at a time. Season with salt, pepper and nutmeg. Rub a little oil in a non stick, or your favorite pancake pan then gently heat, pour one eigth of the mixture into the pan not letting it spread too much as the pancakes need to be fairly thick. Then continue with the rest of the mixture. The pancakes can be put directly onto the serving dish then re-heated when served.. Meanwhile lightly grill the bacon and serve on the pancakes with a generous helping of maple syrup. Thanks to Mark Hix for contributing this meaty recipe. Photo by Connor Waldoch.