Boxty Potatoe Pancakes

Makes 8-12 large pancakes.

1/2 large Idaho or Russet potato, small grate

2 1/2 cups flour, sifted

1/2 level teaspoon baking powder

1/2 teaspoon salt

1 large egg, beaten

1/2 cup milk

4 tablespoons butter, melted

8-12 rounds of smoked salmon, optional

8 ounces cream cheese, optional

2 tablespoons minced chives, optional

Peel and grate the raw potatoes and set aside. Sift flour, baking powder and salt into a large mixing bowl. In a small mixing bowl, combine beaten egg, milk and butter; whisk to combine. Whisk 1/2 of the egg mixture into flour mixture; add remaining egg mixture as needed to incorporate all flour to make a batter of dropping consistency. Add potatoes and stir to combine. Grease griddle or coat griddle with nonstick cooking spray, and heat griddle to very hot. Drop batter by spoonfuls on griddle (if potatoes mound in the center of the pancake, use the back of the spoon to spread potatoes and slightly flatten the pancake), and cook three to five minutes per side (the smaller potato grate requires less cooking time) or until center is cooked through and the outside is golden brown. Place pancakes on serving plate, and if desired, top with smoked salmon and a swirl of cream cheese. Garnish with a sprinkle of chives.