Potato Pancakes with Bacon and Maple Syrup

These soufflé like pancakes originate in Scandinavia and are a traditional accompaniment to Gravalax. You can purchase Gravalx from the supermarket or you can prepare it for yourself simply by curing 1 side of salmon or trout or mackerel (boneless with skin on) it in crushed coriander seeds and peppercorns, maldon salt and dill, covered in foil and stored in the refrigerator for 1-2 days. Then wash off the curing mixture and brush it with Dijon mustard, a little honey and lemon juice, and sprinkle over plenty of dill, lemon or lime zest and a little shredded mint. The pancakes are also excellent instead of American pancakes with grilled bacon and maple syrups.

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Prep: 10-15 minutes
Cook: 8-10 minutes

Ingredients

Pancakes

500g floury potatoes (skin on)
70g self raising flour
5 eggs, 3 seperated
100ml warm milk
1/2 tsp nutmeg grated
maldon salt and ground black pepper
butter for cooking

To Serve

12 thick rasher of middle back bacon
120ml maple syrup

Method

Pancakes: Cook the potatoes with their skin on in boiling water or microwave them until tender. Peel the potatoes and mash them through a ricer or mouli into a bowl. Sprinle over the flour nutmeg and seasoning. Beat the whole eggs and egg yolks in a bowl with the milk and mix it into the flour and egg mixture so that it is smooth. Whisk the eg whites until stiff then gently fold them into the batter so that it is well combined but still holds its volume.
To Cook: Heat a a crepe pan or frying pan over a moderatley high heat and when warm melt a tablespoon of the butter in it. Place large tablespoons of pancake batter into the pan and ccok for a couple of minutes on each side so that they are golden and puffed up. Keep warm until ready to serve (they are best served quickly so as to retain their volume).
To Serve: Cook the bacon under a hot grill for a couple of minutes on each side, so that they are cooked to your liking. Place 3-4 pancakes on each plate with a couple rashers of bacon and dirzzled with maple syrup. Alternativelt serve them with gavalax or smoked salmon.