1. Place the grated potatoes in a clean kitchen towel and squeeze firmly over a bowl to remove excess moisture

2. Transfer the dried potatoes to a large mixing bowl

3. Add eggs melted butter milk flour baking powder and salt

4. Whisk until the batter is smooth and evenly combined

5. Let the mixture rest for 5 minutes to allow the flour to hydrate

6. Heat a large non-stick skillet or griddle over medium heat (175°C / 350°F)

7. Add a small amount of butter to coat the pan

8. For each pancake pour 60 ml (1/4 cup) of batter into the skillet spreading lightly to form a round

9. Cook for 4 to 5 minutes until the edges begin to set and the underside is golden brown

10. Flip and cook for another 3 to 4 minutes until crisp and fully cooked through

11. Transfer to a warm plate and repeat with remaining batter adding more butter as needed

12. Stack the pancakes and top with sour cream smoked salmon dill chives and lemon zest

13. Serve immediately while warm