I stumbled across this recipe while visiting relatives in Minnesota. As I was helping them unpack, I spotted an Irish cookbook out of the corner of my eye. I am very proud of my Irish heritage, however until then I had never read or tried making a traditional Irish recipe (aside from corned beef and cabbage of course, but I’m not sure that that counts). This one, for Irish Boxty Pancakes, aka potato based pancakes struck my fancy.
- 1 lb potatoes, washed and peeled
- 1/3 cup flour
- 1 tsp baking powder
- 2/3 cup milk
- Salt and pepper
- Extra-virgin olive oil, for frying
- Grate one or two of the potatoes on a grater into a bowl (use a larger grate as if you were to shred cheese for pizza).
- Grate the remaining potatoes on a finer grate. Here choose a smaller grate than for the first potatoes.
- Mix in the flour, baking powder, and a pinch of salt and pepper.
- Add the milk and stir to combine.
- Using a large spoon place about a tablespoon of the batter onto a hot, lightly oiled pan. Cook for a few minutes (3-5) on each side or until golden brown.
- Serve warm either on their own or with dusted sugar.
* This recipe is adapted slightly from the recipe, Boxty Pancakes in Irish Food & Folklore by Clare Connery.
These pancakes are more of a special occasion or lazy Sunday morning breakfast type of pancake. They take a little bit more work (though not much), and they are a little bit more hearty and crispy than regular pancakes. Imagine if a pancake and a hash brown got together and had a baby. That baby would be a boxty pancake.
This recipe makes about twelve pancakes. Using a coarser and a finer grate gives you a little bit of variety of texture in the pancakes, making them a little more fun to eat. I’d recommend serving them with some fruit or something a little bit lighter to balance out the heftiness of the potatoes.