1 cup (250 ml) mashed potatoes, at room temperature

1 1/2 cup (75 g) unbleached all-purpose flour

1/2 tsp baking powder

1/4 cup (60 ml) milk

2 eggs

Butter, for cooking

In a bowl, combine all the ingredients with a whisk.

Lightly butter a large non-stick skillet and set it over medium heat. Working in batches, pour in a few spoonfuls of batter, about 1 tbsp (15 ml) each, at a time, gently spreading the batter with the back of the spoon. When the skillet side is golden and the surface is covered with bubbles, carefully flip the pancakes with a spatula. Continue cooking until the second side is golden and the pancakes are cooked trough.

Serve as you would blinis, with crème fraîche and smoked salmon, caviar or Nordic shrimp. Also pairs nicely with roasted poultry.

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