We owe this recipe to Rachel Gaffney who reckons that these pancakes are said to have originated during the famine (19th century).Ingredients:4 medium sized potatoes, peeled and grated1/2 cup all purpose flour2/3 cup milksalt and pepper1 tblsp butter5oz / 140g  Burren hot smoked Irish Organic salmon with honey, lemon & pepper or Burren cold smoked Irish Organic Salmon1 fresh lemon, cut into quarterscrème fraîchefresh dillMethod:Peel the potatoes and grate them using a mandolin or food processor. Squeeze the grated potatoes as to get rid of the starch.In a large bowl add flour and milk and whisk together until fairly thick. Add salt and pepper to taste, and mix the dough with the grated potatoes.In a cold frying pan add the butter and turn heat to medium. Ladle the batter onto the pan until it covers it.Cook slowly for about 4 minutes on each side.To Serve:When the pancakes are ready, add smoked salmon pieces, freshly squeezed lemon juice and a little creme fraiche. Sprinkle some freshly chopped dill. Roll and serve.