Boxty Pancakes

Ingredients

• 8 ounces (225 grams) freshly cooked potatoes
• 8 ounces (225 grams) peeled raw potatoes
• 8 ounces (225 grams/ generous 1 1/2 cups) white flour
• 1/4 American teaspoon baking powder (1/2 Irish teaspoon bread soda), sifted *see note
• 8 to 12 fluid ounces (225 to 300 millileters/1 to 1 1/2 cups) buttermilk
• Pinch salt (optional)
• Butter, for frying
• *Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon

Directions

Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately. Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda. Mix well, and add enough buttermilk to make a stiff batter.

Heat a frying pan, grease with butter and cook large or small pancakes in the usual way. Eat them straight from the pan with butter, crispy rashers or pure Irish honey.

Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.