Step 1

1 : Cook the potatoes until soft, drain and mash with a little milk. Let cool.

Step 2

2 : Add the flour, salt and pepper and nutmeg and mix well together.

Step 3

3 : Add the eggs, one at a time, blending well after each addition. Stir in the sour cream.

Step 4

4 : Heat the butter in a heavy frypan and drop in the batter in tablespoons, giving enough room to spread. Turn over to brown on each side.

Step 5

5 : Serve with pecans and Chelsea Easy Pour Golden Syrup.