Peel the potatoes and cut them into small cubes.

Bring a pan of salty water to the boil and boil the potatoes until soft.

Drain the water and mash the potatoes.

Set aside and allow the mashed potatoes to cool.

Add the butter to a frying pan and melt over a low heat. Leave it to cool.

In a large bowl, mix the flour with the baking powder. Separatelly, mix the milk and the eggs.

Make a well in the middle of the flour and pour in the wet ingredients.

Mix well, then add the cooled mashed potatoes, butter and chopped spring onions and dill.

Season with salt, paprika and ground black pepper.

Add a drop of vegetable oil to a frying pan a ladle some batter into the pan, tilting it so the batter can spread evenly.

Cook for about 30 seconds, then flip the pancake over. Leave it to cook on the other side for a further 20 to 30 seconds.

Transfer the pancake to a plate and repeat the process until you finish the batter.