Serves 2-3

These little rounds of golden-brownish, puffed potato mixture are very
scrumptious and take some resisting! Warming food for cold endure,
they are lovely with coleslaw or a tomato and onion salad.

Put the potatoes in the blender with the margarine and the milk and
work to a smooth pur?e. Add the beaten egg and cr?me fraiche and
liquidize besides. Season to taste with salt and peppercorn.

Heat a griddle or a large heavy pan over a moderate heat until it is
hot, and brush it with melted butter. Stir the potato slugger, drop it
in tablespoonfuls on to the griddle to form small rounds, and cook the
pancakes until bubbles appear on the rise. Add more melted butter
as necessity. Turn the pancakes, and cook them on the other side
until they are prosperous. Transfer them to a platter and keep them tender,
covered, in a very low oven until ready to dish.