Irish Boxty Pancakes
Prep time:(plus cooling time)
Skill level: Easy peasy
Costs: Cheap as chips
Pile these Irish potato and spring onion pancakes high with cheese, beans, fried eggs or whatever you like, for a filling breakfast, brunch or dinner
- 450g/1lb potatoes, peeled
- 4 spring onions, finely sliced
- 100g/4oz plain flour
- 5ml/1tsp bicarbonate of soda
- 1 large egg, separated
- 100ml/4 floz buttermilk or natural yogurt
- Salt and freshly ground black pepper
- A little oil for frying
If you like, make the pancakes ahead and place them on a baking tray. Reheat at Fan 180ºC/200ºC/gas mark 6 for about 10 mins before serving.
- Cut the potatoes into even chunks then cook in a large pan of boiling salted water for 10-15mins or until tender. Drain well, return to the pan then mash until smooth. Stir in the spring onions and leave to cool - spreading them thinly on a plate makes this cool quicker.
- Place the potatoes in a large bowl, sift over the flour, bicarbonate of soda, egg yolk and buttermilk, beat well and add plenty of salt and pepper. Whisk the egg white in a separate clean bowl, until it form stiff peaks, then fold into the potato mixture.
- Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Drop 3-4 spoonfuls of the mixture into the pan and cook over a medium heat for about 8 mins, turning once until golden - don’t cook over too high a heat or the outside will be golden before the centre is ready. Remove from the pan and keep warm.
- Repeat to make about 16 pancakes in total. Serve hot with grilled bacon, tomato and fried eggs.