Prep 10 mins
Cook 45 mins
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.....From Food Network Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- 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
- Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately.
- Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda.
- Mix well, and add enough buttermilk to make a stiff batter.
- Heat a frying pan, grease with butter and cook large or small pancakes in the usual way.
- Eat them straight from the pan with butter, crispy rashers or pure Irish honey.
- *Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon.
These are fairly simple to make and representative of what I think a good boxty recipe should be. I was a little confused about the measurements, not knowing if the parenthetical measurements were the Irish ones or not. I used 8 oz. of potatoes, which I steamed in the microwave. I used 8 oz. of raw potatoes to shred (and for both, I used red-skinned potatoes that were peeled). I used 1 cup of all-purpose flour, 1/4 t. of baking powder, and 1 cup of buttermilk, and added about 1/2 t. of salt (since potatoes absorb so much). I also threw in a little pepper. I made small pancakes, and ended up with about 8 of them. I would like to try this recipe again, making large pancakes next time! Made for ZWT8.