Makes about 15, 7cm pancakes • 150g very dry mashed potato • 1 egg • 1 tbsp SR flour • 65ml warm milk • Salt and pepper • White from one large egg Warm the potato, beat in egg and combine. Fold in sifted flour. Whisk in milk. Season. Whisk white stiff.           Fold egg white through potato mix.Oil pan, heat gently.

Spread mixture in circles on warm pan. Cook one side until the top is beginning to set and the underside is golden brown. Turn over with a spatula. Cook through. Remove from heat onto kitchen paper. Trim with a 7cm cutter.
At Lake House we serve these layered with Tuki Springs smoked trout and Skipton eel, crisp local bacon, local organic salad greens and horseradish cream.

Head Chef: Mathew Macartney
Regional Wine Match: Curly Flat Chardonnay