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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 10 |
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You can eat as a pancake or fill like a Taco with bangers and sauteed peppers. I also like a few onions in my Banger Boxty. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results. Ingredients:
8 ounces potatoes, freshly cooked (225 grams) |
8 ounces raw potatoes, peeled (225 grams) |
8 ounces white flour (225 grams or 1 1/2 cups) |
1/4 teaspoon baking powder, sifted (1/2 irish teaspoon bread soda) |
8 -12 fluid ounces buttermilk (225 to 300 millileters/1 to 1 1/2 cups) |
1 pinch salt (optional) |
butter, for frying |
Directions:
1. Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately.
2. Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda.
3. Mix well, and add enough buttermilk to make a stiff batter.
4. Heat a frying pan, grease with butter and cook large or small pancakes in the usual way.
5. Eat them straight from the pan with butter, crispy rashers or pure Irish honey.
6. *Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon.
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