Snacks and Light Meals Recipes - Potato Pancakes Recipe

Ingredients

Serve 4

• 500 g/1 lb potatoes

• 4 tablespoons boiling milk

• 4 tablespoons plain flour

• 3 eggs, plus 4 egg whites

• 1/2 teaspoon dried mixed herbs (optional)

• 4 tablespoons double cream

• oil, for frying

• salt and pepper

• parsley sprigs, to garnish

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Method:

1. Boil the potatoes in their skins until tender. When cool enough to handle, remove the skins, then mash the potatoes until very smooth.

2. Beat in the boiling milk and leave to cool completely. Using a wooden spoon, beat in the flour, whole eggs and egg whites.

3. Stir in the herbs, if using, and cream, and season with salt and pepper. Beat until very smooth - it should resemble a thick batter.

4. Pour a little oil into a frying pan, swirl it around to just cover the base of the pan, pouring off any excess, and heat the pan.

5. When the oil begins to give off a slight haze, drop in tablespoons of the batter, a little apart, and cook for 2 minutes on each side, until golden brown.

6. Place the pancakes in layers in a clean dry tea towel and put into a cool oven to keep warm.

7. Repeat with the remaining batter. Garnish with parsley and serve very hot.