Here's the scrummy melt in the mouth potato pancake. Ireland has a longstanding history with the potato dating back to the late 16th century and there are quite a few variations of the potato cake, this is one of my favourites.
Potato pancakes Recipe 4 large potatoes cooked and mashed 2 eggs Pinch of salt 1/2 teaspoon dried thyme 3 1/2 tablespoon plain flour 1 teaspoon baking powder 200 ml, 7fl oz or 3/4 cup milk Sunflower oil for frying
These pancakes are brilliant, as they're a great way of using up leftover mash They are super tasty and really versatile as you can serve with a variety of toppings. Sieve the flour, baking powder, salt and thyme onto the cooked mash. Whisk eggs and milk together and add to the dry mix to make a batter ( this can also be done with a food processor) mix together until a nice smooth dropping consistency is reached. Leave mixture in the fridge to settle for an hour. Place a large frying pan on a medium high heat and add a about a 1/2 tablespoon of sunflower oil and leave to sizzle. Using a large ( dessert) spoon drop 4 or 5 spoons of the mix on the pan ( each spoon is one pancake) and leave to cook for at least a minute on each side. After a minute check that the pancake is cooked, it will be a nice golden brown and slightly crisp at the edges. When ready turn the pancakes over they will start puffing up like a drop scone or an American breakfast pancake. Once they start puffing they are almost ready remove from the pan once browned on both sides. Pop a little plain, garlic or herb butter on top and eat immediately _ yum. You could also top with some smoked salmon and creme fraiche or whatever takes your fancy.