Potato pancakes

1. Wash, peel and finely grate potatoes; drain and pat dry on a tea towel. Peel and finely grate onion, and mix with grated potatoes. Don’t worry if potato starts discolouring.
2. Sieve flour, stir in beaten eggs and potato mixture. Season well and let mixture stand for 10 minutes.
3. Heat a cast-iron frying pan with oil. Test pancake batter – if too thick, dilute with a little water.
4. Drop spoonfuls of batter and cook as for a pancake, about 7 minutes per side or until golden brown. These pancakes will be thicker than normal crêpes.
5. Drain; and fill with sour cream or plain yoghurt, flavoured with snipped chives.