Irish Boxty
Rating:
☆☆☆☆☆ 0 votes
Serves:
4 (16 to 20 pancakes)
Prep:
30 Min
Cook:
1 Hr
Method:
Stove Top
Ingredients
- 2 medium
- russet potatoes (1-lb.), peeled, divided
- 2/3 c
- all purpose flour
- 1 tsp
- baking powder
- 1/2 tsp
- salt
- 2/3 c
- buttermilk (low-fat)
- 3 Tbsp
- butter
How to Make Irish Boxty
- 1Cut 1 potato into 1" chunks; place in a small saucepan and add cold water to cover by 2". Bring to a boil over medium-high heat; cook 14 to 18 minutes or until tender. Drain potato; return to saucepan and mash. Transfer to medium bowl.
- 2Shred remaining potato on large holes of box-type grater; add to bowl with mashed, cooked potato. Stir in flour, baking powder and salt until blended. Stir in buttermilk.
- 3Melt 1 Tablespoon butter in a large non-stick skillet over medium heat. Drop 4 slightly heaping tablespoonfuls of potato batter into skillet; flatten into 2-1/2" circles. Cook about 4 minutes per side or until golden and puffed. Remove to plate; cover and keep warm. Repeat with remaining butter and batter. Serve immediately.
