Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.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.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments