Potato Pancakes

Made with mashed potatoes, these Potato Pancakes has always been one of my favourites. My mum made them for me as a kid and since then I've been hooked. Best eaten with lingonberry jam, possibly even some fried crispy vegan bacon.

You Will Need:

• 2½ dl (1 cup) Water 
• 2 dl (3/4 cup) Dairy Free Cooking Cream or Non Dairy Milk
• 1 pinch of Salt
• 3½ dl (1½ cup) Plain Flour
• 2 tsp Baking Powder
• ½ dl (1/4 cup) melted Dairy Free Margarine or plain cooking oil
• 2½ dl (1 cup) Mashed potatoes (using day old leftover mashed potatoes works great)

1. Mix all dry ingredients in a bowl. While whisking add the liquids. (the melted margarine must have cooled down before adding to the batter) Keep stirring while adding to avoid the batter getting lumps. 
2. Add the mashed potatoes.
3. Leave the batter to "swell" for 5-10 minutes.
4. Fry each potato pancake in oil on a medium heat until the top is just set, flip and fry on the other side until golden. (If the pan is too hot the pancake will get golden too fast and won't be cooked in the middle)
5. Now they are all ready to be eaten with lingonberry jam. (can be substituted with cranberry sauce, as long as it isn't too sweet)