Potato Pancakes

These are equally good with a slice of Cheddar or jam.

Ingredients

  • 170 g/ 6 oz plain flour, plus more for dusting
  • 2 tsp baking powder
  • 1 tsp salt
  • 50 g/ 2 oz softened butter, plus more for greasing
  • 150 g/ 5 oz dry mashed potato
  • 2–3 tbsp cold milk
  • beaten egg yolk, to glaze

Method

Preheat the oven to 220°C/425°F/gas 7. Sieve the flour, baking powder and salt into a bowl. Rub in the softened butter, then add the mashed potato and mix with a fork, adding just enough of the cold milk, 1 tablespoon at a time, to bind it to a soft dough.

Turn out on a floured surface and knead briefly, forming into a ball. Roll out to a thickness of 2 cm / ¾ inch and cut into triangles. Put on a lightly greased baking sheet and brush the tops with beaten egg yolk.

Bake for 10–12 minutes, when they should we well risen and golden brown. Serve while still warm.

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