floury potatoes 300g,
peeled and cut into large chunks
plain flour 50g
baking powder 1 tsp
milk 1-2 tbsp
butter for frying
Put the potatoes in a pan of cold salted water. Bring to a simmer then cook for 15-20 minutes, or until tender. Drain really well then tip back into the pan, cover with a clean tea towel and leave to steam dry. Mash really well then cool completely.
Put the potato in a bowl and mix in the flour, baking powder and egg. Stir in the buttermilk and season really well.
Heat a frying pan and melt a knob of butter. Cooking 2 or 3 pancakes at a time, spoon in enough batter to make small, 10cm pancakes. When small bubbles appear, flip the pancakes and cook until golden.