Potato pancakes with scrambled eggs and smoked haddock

Serves 4

Spoon the mixture on to the pancakes and serve immediately (Jason Lowe)

For the pancakes

1 small baking potato, peeled, boiled and mashed
1 small egg
25g plain flour
25g potato flour (optional, replace with ordinary flour if unavailable)
1tsp baking powder
50-100ml milk
Salt and freshly ground black pepper
A pinch of freshly ground nutmeg
Vegetable oil for frying

To serve

6 medium free-range eggs, beaten
A couple of good knobs of butter
1tbsp double cream
150-200g natural smoked haddock

Cool the mashed potato then mix, in a bowl with the egg, both the flours and the baking powder, then whisk in enough milk to form a smooth but thick batter, add the nutmeg, then season. Poach the haddock in a pan just covered with water for 3-4 minutes, then drain and leave to cool. Remove the skin and any bones and flake into fairly large pieces.

Now make the pancakes. Rub a little oil in a non-stick or pancake pan, heat gently and pour a quarter of the mixture into the pan. Don’t let it spread too much; the pancakes need to be fairly thick. Turn the pancake over with a spatula after a couple of minutes or when lightly coloured. Then continue with the rest of the mixture, making four pancakes. Keep warm.

Melt the butter in a heavy saucepan, add the eggs and cream, season and cook the eggs on a low heat, stirring constantly until lightly scrambled. Remove from the heat, fold in the cooked haddock; spoon the mixture on to the pancakes and serve immediately.