Mashed potato adds wonderful texture to the batter, although for a full English breakfast , feel free to add sausages, black pudding, mushrooms or whatever you crave to this versatile dish.

1. Preheat the oven to 170ËšC/gas mark 3. Wash the potatoes, place them in the oven and bake until soft, approximately 45 min.

2. Remove from the oven and while still warm, peel off the skin. Break up the flesh and mash until smooth.

3. For the batter, use a hand blender to blend together all of the ingredients including the mashed potato. Once combined, do not mix any further as this will overwork the starch in the batter.

4. Heat oil in a non-stick frying pan and add enough mixture to make a pancake - approximately 12cm in diameter.

5. Fry the pancake until golden brown on both sides and set aside on baking paper - the pancakes can be reheated after making the scrambled egg. Repeat the process to make 8 pancakes.

6. For the scrambled eggs, crack the eggs into a bowl and beat them together with pinch of salt.

7. Place a heavy-bottomed pan over a medium heat, melt the butter in the milk and bring to the boil.

8. Add the beaten eggs to the pan and turn down the heat. Gently cook the eggs, stirring occasionally.

9. Once the scrambled eggs are nearly cooked, reheat the pancakes in the oven. Finish cooking the eggs and remove from the heat.

10. Place 4 of the pancakes onto 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.

Enjoy!