For the pancakes
- 1 medium potato (about 250g/10oz), left whole, unpeeled
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 140g/ 5oz plain flour
- 2 egg
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp baking powder
Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- oil, for frying
- 1 tbsp chopped dill
- 200ml/ 7fl oz milk
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
For the salad
Cook the potato whole for about 12 mins, until tender but not cooked all the way through. Cool under cold water, then grate with the skin on – you’ll need 150g (5 ¼oz) grated potato. Tip the flour into a large bowl with a pinch of salt and crack in the eggs. Whisk until lump-free. Gradually add the milk, whisking well. Add the potato, dill and the baking powder and stir well.
Heat a little oil in a frying pan and cook 2 tbsp of the batter at a time. When you see tiny bubbles appear on the top, turn and cook on the other side for about 1 min. Keep warm while you cook the rest.
Meanwhile, mix the salad ingredients. Serve the pancakes topped with gravadlax and the mixed salad.