Printable recipe cardBigger Bolder Baking with Gemma Stafford
Irish Potato Pancakes (Boxty)
Original source
Bigger Bolder Baking with Gemma Stafford on YouTubeTraditional Irish boxty pancakes made with a mixture of mashed and grated potato, buttermilk and flour.
Traditional Irish boxty pancakes made with a mixture of mashed and grated potato, buttermilk and flour.
Ingredients
7
Steps
8
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Ingredients
- 2 large russet potatoes (about 1 lb 4 oz/568 g)
- 1 ¼ cups (6 ¼ oz/177 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¼ teaspoon freshly ground pepper
- 1 cup (8 fl oz/240 ml) plus 2 tablespoons buttermilk
- Vegetable oil, for cooking
Equipment
- Large saucepan
- Potato masher
- Box grater
- Clean kitchen towel
- Mixing bowl
- Large skillet
- Spatula
Method
- Steam or boil the potatoes.
- Mash the hot potatoes.
- Grate and squeeze the raw potatoes.
- Mix the mashed and raw grated potatoes with flour, baking powder, salt, and pepper to make the batter.
- Add buttermilk to the batter and mix well.
- Heat vegetable oil in a skillet.
- Fry spoonfuls of batter until golden brown on both sides.
- Serve hot.
Helpful tips
- Squeeze as much moisture as possible from the raw grated potato.
- Mix the batter only until combined.
- Serve the pancakes immediately while crisp and hot.
Storage
Refrigerate cooled pancakes in a covered container and reheat in a frying pan until hot.