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Irish Boxty Pancakes

Irish Potato Pancakes

Having Irish on both sides of my family I wished to explore the Irish way to make Potato Pancakes. For my son's father Dave, he never met a potato he didn't like. When making mashed potatoes for example, about half would be gone before I had a chance to cook and mash them! A cross between regular pancakes, and potato pancakes, Boxty Irish Potato Pancakes go excellently with fresh berries and sour cream, your favorite fruit jam, or some wildflower honey.

Irish Boxty Pancakes


Three to four large firm potatoes (11/2 cups)

3/4 cup buttermilk

1/4 cup cream

One egg

Two cups all purpose flour

One teaspoon baking powder

One teaspoon sea or kosher salt

Two tablespoons unsalted butter


1) Scrub peal and cut into 1/16 size wedges the potatoes in a saucepan submerged with cold water. Bring to a boil and cook at a simmer for roughly twenty minutes

2) Mash half the potatoes in a food processor. Great the other half and squeeze dry of excess liquid in a clean towel or cheesecloth. Add to a non reactive bowl with the mashed potatoes also.

3) Mix the all purpose flour with the baking powder. Lightly fold in to the potatoes and season with the salt.

4) Mix together well the egg, buttermilk, and cream. Mix into the potatoes.

5) Melt one to two tablespoons of butter in a large frying pan, or skillet. Form dough into pancake sized shapes and cook until golden roughly 2 minutes. Flip and cook other side until light and fluffy.

Serve with honey, creme fraiche, fresh berries, sour cream, or jam. Also nice with some fresh scallion and dill on top for a savory version.

Recipe Developed by:

World Cuisine Today Magazine December 13, 2018

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