Coarsely grate the potatoes and remove any excess liquid.
In a large bowl, sift the self raising flour and stir in the milk. Add the potatoes and season well.
Melt a quarter of the butter with a little bit of oil in a medium heavy based frying pan. Add a quarter of the potato mixture and spread out. Cook 3 to 4 minutes, turn over and cook until golden brown.
Repeat with the remaining butter and potato mixture to make 4 pancakes. Keep warm.
Mix the plain flour, herbs, salt and pepper and roll liver strips in it. Fry in the remaining oil for 2 to 3 minutes and avoid overcooking.
Fry the bacon until crisp and cook cabbage in lightly salted boiling water for about 3 minutes.
Serve warm pancakes topped with liver, bacon and cabbage. Season with extra black pepper.