Potato Pancakes

Boil the potatoes and cloves of garlic in their skins in salted water or wrap in tin foil and bake in a hot oven until soft when squeezed. Cool a little then peel the skins off and push through a potato ricer or a sieve to ensure there are no lumps.

Combine the flour, baking powder and salt and stir into the hot potatoes. Beat the eggs and buttermilk together and whisk into the potatoes. Stir in the chives and the spring onions.

Heat a non-stick pan and drop in a small piece of butter. Use a 1/3 cup of batter for each pancake and cook until the top is set and bubbles appear on the surface. Turn and cook the other side for about another 2 minutes.

Slide onto a baking tray and keep warm in the oven while you make the rest of the pancakes. Serve with any of the following accompaniments: grilled bacon, creamed spinach, poached or fried eggs, roasted tomatoes, goat’s cheese, brie, roasted mushrooms, sausages, sautéed cavalo nero or silverbeet. Makes about 10 x 12cm pancakes.