Cook your poached eggs at the same time as frying your pancakes to ensure they're ready at the same time.
Grate the Grana Padano (30g).
Put the mashed potato (400g), eggs (2), plain flour (200g) and milk (250ml) into a large bowl. Whisk until fully combined. Season with a little salt (I use c. ¼ tsp)
Heat a large non-stick frying pan over a low-medium heat. Pour in 3-4 circles of the pancake batter (about 3" in diameter). Sprinkle some of the grated Grana Padano cheese onto each pancake.
Cook for a couple of minutes until bubbles have appeared around the edge of the pancake, the edges look firm and the cheese is starting to melt. Flip the pancakes and cook for 30 seconds before removing from the pan.
Repeat until all of the pancakes are cooked.
Serve in a stack with a slice of Prosciutto di San Daniele between each pancake and top with a poached egg.
The timings provided assume that you are using mashed potato leftover from a previous meal. If you're cooking the potatoes then allow an additional 30 minutes to cook them.
If your frying pan is not non-stick the you should add a little butter or olive oil to the pan to ensure that the pancakes do not stick.
The nutritional information provided is per serving (3 pancakes, 2 slices of Prosciutto di San Daniele and 1 poached egg).
Serving: 1(3 pancakes) | Calories: 480kcal | Carbohydrates: 56.6g | Protein: 28.3g | Fat: 13.8g | Saturated Fat: 5.3g | Sodium: 840mg | Fiber: 2.9g | Sugar: 5.5g
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.