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 eggs
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…
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.