These pancakes will vary in hue from orange to gold to cream depending on the flesh colour of the potatoes or sweet potatoes used. Choose any good frying potato from the many varieties now available. Sweet potatoes not only add bright colour, but also lots of vitamin A.
Grip a peeled potato firmly in one hand and secure a box grater on a sheet of waxed paper with the other. Move the potato up and down over the graterís large holes to grate coarsely.
Heat the oil in a frying pan. For each pancake, add 2 fl oz (60 ml) potato batter to the hot oil. Flatten slightly with the back of a small spatula or egg-lifter.