Potato and Dill Pancakes

It maybe Shrove Tuesday but instead of clearing out your cupboards and creating the typical pancake as we know it, go on a Scandinavian adventure and cook up these potato pancakes. A healthy and alternative brunch option, this style of pancake goes effortlessly with dill and smoked salmon.

Potato and Dill Pancakes
PREP TIME 30 minutes COOK TIME 35 minutes MAKES 5
  • Pancakes:
  • 1 medium potato
  • 140g of plain flour
  • 2 eggs
  • 1 tablespoon of baking powder
  • Oil for frying
  • 1 tablespoon of chopping dill
  • 200ml of milk
  • Salad:
  • ½ cucumber finely sliced
  • 1 small red onion finely sliced
  • 1 teaspoon of poppy seeds
  • Pinch of caster sugar
  • 1 tablespoon of chopped dill
  • 190g of gravadlax

Preparation method

  1. In a saucepan, cook the potato with the skin on for 12 minutes or until it has turned tender but has not cooked the whole way through. Run the potato under cold water before grating the potato. Grate the potato until you have created 150g.
  2. In a mixing bowl, tip the flour in along with a pinch of salt before cracking the eggs and whisking. Keep whisking the mixture until the ingredients have become lump free. Slowly add the milk while continuing to whisk the ingredients. Add the potato, dill and the baking powder and stir.
  3. In a frying pan, add a little oil and place 2 tablespoons of the batter into the frying pan. Cooking one pancake at a time. When cooking the pancake, look out for bubbles appearing at the top of the batter, when bubbles appear flip the batter and cook the other side of the pancake for a minute.
  4. Once the pancake has been cooked, place to the side before cooking the rest. Be sure to keep the pancakes warm while you continue to cook.
  5. While you are cooking the pancakes, or before you have started, add all the salad ingredients into a mixing bowl and mix.
  6. When you serve the pancakes, serve with the gravadlax and the mixed salad on top, adding smoked salmon if you chose.