Fluffy Potato and Corn Flour Pancakes

1.Start by peeling and grating the potatoes into a large mixing bowl. Make sure to squeeze out any excess moisture from the grated potatoes using a clean kitchen towel.

2.In the same bowl, add the corn flour, all-purpose flour, baking powder, salt, and black pepper. Mix well to combine all the dry ingredients with the grated potatoes.

3.In a separate bowl, whisk together the milk and egg until well combined. Pour this mixture into the bowl with the dry ingredients and stir until just combined. If using, fold in the chopped fresh herbs for added flavor.

4.Heat a non-stick skillet or griddle over medium heat and add a little oil to coat the surface.

5.Once the skillet is hot, pour about 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for about 3-4 minutes or until bubbles form on the surface and the edges look set.

6.Flip the pancakes carefully and cook for another 2-3 minutes on the other side until golden brown and cooked through.

7.Remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter, adding more oil to the skillet as needed.