No exploration of Irish cuisine would be complete without mentioning Boxty – the beloved traditional Irish potato pancake. Made with a mixture of grated raw potatoes and mashed potatoes combined with flour, buttermilk, and egg, these hearty pancakes have been a staple in Irish homes for generations.
They’re so ingrained in Irish culture that there’s even a traditional rhyme: “Boxty on the griddle, boxty on the pan, if you can’t make boxty, you’ll never get a man!” While I can’t vouch for its matchmaking powers, these golden, crispy-edged pancakes make a perfect breakfast or side dish for your St. Patrick’s Day celebration. They pair beautifully with Parker’s black pudding or their wet-cured bacon for an authentic Irish morning feast.
Boxty Pancakes
Enjoy boxty with Irish honey, caster sugar or golden syrup
Ingredients
- 8 ounces freshly boiled potatos skins on
- 8 ounces raw potatoes peeled
- 1 cup all purpose flour
- 1/2 tsp. baking soda
- 1 pinch salt
- 12 ounces buttermilk
- 1 tbsp. butter for frying
Instructions
- Peel the cooked potatos while they are still hot. Drop them in a bowl and mash immediately.
- Grate the raw potatoes, add to the mash with the flour, baking soda and salt.Mix well. Add enough buttermilk to make a still batter.
- Heat a griddle or frying pan, grease with butter and drop in tablespoons of the potatoe batter onto the pan. Make large or small pancakes using anything 1 - four tablespoons of mixture.
- Cook for about five minutes on each side.
- Eat them straight from the pan with butter, crispy rashrs of bacon or pure Irish honey,
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