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Ingredients
- floury potatoes 300g, peeled and cut into large chunks
- plain flour 50g
- baking powder 1 tsp
- egg 1, beaten
- buttermilk 100ml
- milk 1-2 tbsp
- butter for frying
TO SERVE
- crème fraîche
- chopped chives
Method
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Step 1
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.
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Step 2
Put the potato in a bowl and mix in the flour, baking powder and egg. Stir in the buttermilk and season really well.
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Step 3
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.
