Traditional Irish Boxty Pancakes
Can anything really beat traditional Irish boxty pancakes with their golden crust and soft interior? A Saturday morning staple in my house. Crispy and soft, all at the same time, with a dollop of butter slowly melting on top.
- 300 g Mashed Potato (Roosters) leftover mash
- 300 g Raw Potato (Roosters) peeled, grated
- 70 g Plain Flour
- 1 teaspoon Baking Soda
- 200 ml Buttermilk
- 1 teaspoon Sea Salt
- 1 teaspoon Black Pepper
- 4 tablespoons Butter to fry
Grate the raw potato into a clean tea towel, muslin cloth or paper towels, then wring out as much liquid as possible into a bowl. Dry them as much as possible.
Mix the mashed potato, raw grated potato, flour and baking soda into a large bowl and combine well.
Start adding in the milk a little at a time until you have a wet, dropping consistency.
Season to taste with sea salt and black pepper.
Heat a frying pan over a medium heat with 1 tablespoon of butter.
Add a large spoonful of the mixture on to the pan and push into a flat circle. Whatever size you want. Fry for 3-4 minutes on each side until it has a golden crust .
Repeat until all the mixture is used. Remove from the pan and place them on a plate with kitchen paper. Leave them in a low temperature oven to keep warm.
Serve on their own with a dollop of butter or with an Irish breakfast of sausages, bacon and eggs. Enjoy!
Calories: 301kcalCarbohydrates: 40gProtein: 6gFat: 13gSaturated Fat: 8gTrans Fat: 1gCholesterol: 36mgSodium: 1035mgPotassium: 779mgFiber: 3gSugar: 4gVitamin A: 446IUVitamin C: 13mgCalcium: 81mgIron: 2mg