• 150g plain flour
• 1kg floury potatoes
• 300ml buttermilk
• Pinch of sugar
• 1 tsp salt
• u00bc tsp bicarbonate of soda
• Splash of milk
• Butter, for frying
• Cream cheese (to serve)
• Smoked salmon (to serve)
• Chives, snipped (to serve)

1. Grate the potatoes into a mixing bowl.
2. Wrap the grated potato in a clean tea towel and squeeze very well, removing as much liquid as possible.
3. Place the grated potato in a large mixing bowl and pour over the buttermilk.
4. Add the flour, sugar and salt. Stir to combine into a thick batter.
5. In a jug, mix the bicarbonate of soda with a splash of milk. Stir the milk into the potato mixture.
6. Melt a knob of butter in a heavy frying pan over a medium heat. Add some of the mixture and flatten into a ½cm-thick round.
7. Cook for 3-4 minutes on each side or until golden brown. Keep warm in a low oven while you repeat with the remaining batter.
8. Serve two potato pancakes per person, topped with a dollop of cream cheese, 1-2 slices of smoked salmon and some fresh chives.