Scrub 350 g potatoes, cut into small skin-on cubes and cover with water in a small pan, bring to the boil and cook for 15 minutes at 95 °C until a knife slides through the centre. Drain and mash them with their well-scrubbed skins.

Ingredients

• 350 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 350 gPotatoes, russet, flesh and skin, raw (Includes foods for USDA's Food Distribution Program)
• 120 gWheat flour, white, all-purpose, unenriched
• 180 gMilk, whole, 3.25% milkfat, with added vitamin D
• 100 gEgg, whole, raw, fresh
• 25 gButter, salted
• 6 gLeavening agents, baking powder, double-acting, sodium aluminum sulfate
• 5 gSalt, table
• 800 gBeverages, water, tap, drinking not counted – removed

Method

1. Scrub 350 g potatoes, cut into small skin-on cubes and cover with water in a small pan, bring to the boil and cook for 15 minutes at 95 °C until a knife slides through the centre. Drain and mash them with their well-scrubbed skins.
2. Finely grate the remaining potatoes into a cloth and squeeze firmly. Stir the raw potato into the mash with flour, milk, egg, baking powder and salt; leave the batter for 3 minutes.
3. Use a total of 50 g butter for frying all pancakes. Heat the butter in a non-stick pan to 175 °C. Use about 120 g batter for each pancake, spread it to a 7 mm round and fry for 3 minutes per side until the edges are crisp and the centre springs back.