Preheat your oven to 180°C/350°F/Gas 4-5.
Start by peeling and chopping the Elfe Potataoes into even pieces.
Place in a pan of cold water and bring to the boil, simmering until tender (20-25 minutes).
Drain the potatoes and allow the steam to dry off.
Mash the potatoes with the cream cheese and a generous pinch of salt and pepper.
(plus the warmed milk & butter if you fancy).
Add the flour and egg and mix thoroughly with a fork or a metal spoon.
Working with your hands, form a ball with the dough
(Try not to overwork it, you just want it all to combine)
Dust with flour and on a floured surface, shape the dough into a circle that is 1cm thick using your hands.
Using a cutter or glass, shape the pancakes, re-rolling the left over pieces once you’ve cut the first shapes. Use a spatula to lift the pancakes into the pan, they’re delicate and will get bent out of shape if you use your hands.
Heat a little butter over a medium heat in a frying pan. Fry the pancakes until brown on each side, then place on baking parchment in the oven for 15 minutes until cooked through.
Serve hot from the oven with gently fried tomatoes & kale & roasted peppers (make your own or use from a jar).
Preparation: 15 mins
Cooking: 40 mins
300g Elfe Potatoes
Small amount of warmed milk & butter for the mash (if you like)
40g cream cheese
85g plain flour / gluten free flour plus extra for dusting
Olive oil for frying
Handful of cherry tomatoes
Kale (as much as you like)
Freshly ground black pepper