Potato Pancakes

Place mashed potato into a mixing bowl, mix with the spring onions and chives and sieve over the flour.

In a separate bowl, whisk the eggs, milk and stock together and add to the potato mix. Whisk until smooth to form a thick batter.

Heat a large non-stick frying pan over a medium heat. Add a little Gold from Flora and when hot, add 2-3 tablespoons of batter for each pancake. Cook for around 1 minute until the underside is golden and then flip over and cook other side.

Remove from the pan and keep warm while you cook the remaining pancakes, adding a tiny bit of Flora to the pan when needed. Great served with sautéed mushrooms, tomatoes, scrambled egg and bacon for breakfast or any time.