2 cups mashed potatoes
1 tsp salt
2 tbs. melted butter
1 tsp. Baking powder
1 cup bean flour, plus a little more
Stir together the potato, salt and butter, then beat in the egg.
Stir in the flour and the baking powder; mix well.
Add a little more flour if needed to make a soft but workable dough.
Divide the dough into scone sized parts (about the size of babies’ fist)
Roll out each section of the dough to about 1/4″ thickness on a floured board.
Bake them on a lightly greased griddle or skillet at the same temperature that you would cook pancakes, for about 5 minutes each side.
They should have some light brown blisters.
Keep them warm in a covered cassarole dish in the oven as they are cooked.
Leftovers can be reheated in the microwave. (If you have any)
NOTE: They can be kept raw in the fridge between sheets of waxed paper in a plastic bag over night.