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Boxty Pancakes
A traditional Irish potato pancake, often made with a combination of grated raw potato and mashed potato, giving it a unique texture. It's a staple in the midlands and west of Ireland.
ð§ ææ
- 500 g Raw potatoes(peeled and finely grated)
- 250 g Mashed potatoes(cold, leftover mashed potatoes work best)
- 150 g All-purpose flour
- 1 tsp Baking powder
- 1 tsp Salt
- 0.5 tsp Black pepper
- 100 ml Milk(approximately, adjust for consistency)
- 2 tbsp Butter or lard(for frying)
ðšâð³ äœãæ¹
- 1
Squeeze as much liquid as possible from the grated raw potatoes using a clean tea towel or cheesecloth.
- 2
In a large bowl, combine the squeezed raw potatoes, mashed potatoes, flour, baking powder, salt, and pepper.
- 3
Gradually add milk, mixing until you have a thick but pourable batter. The consistency should be similar to thick pancake batter.
- 4
Heat butter or lard in a non-stick frying pan or griddle over medium heat.
- 5
Pour spoonfuls of batter into the hot pan to form small pancakes, about 8-10 cm in diameter.
- 6
Cook for 3-5 minutes per side, until golden brown and cooked through. Flip carefully.
- 7
Serve hot, traditionally with butter, or as a side to bacon, eggs, or stews.
ð¡ ããã®ã³ã
- âUsing cold, leftover mashed potatoes helps bind the boxty.
- âEnsure you squeeze out all excess liquid from the raw potatoes for a crispier texture.
- âDon't overcrowd the pan; cook in batches.
âš ã¢ã¬ã³ãžã¢ã€ãã¢
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- Add finely chopped chives or parsley to the batter.
- Some recipes include a beaten egg for richness.