Boxty Pancakes (Dairy & Nut Free)

Ingredients

• 500 g Russet Potatoes
• 1 cup All-purpose Gluten-free Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Dairy-free Milk
• 2 tbsp Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Peel the 500 g of Russet Potatoes. Grate half of the potatoes using a box grater or food processor.
2. 2Place the remaining half of the potatoes in a medium pot and cover with water. Bring to a boil and cook until fork-tender, about 15-20 minutes. Drain the cooked potatoes and mash them thoroughly in a bowl.
3. 3Add the grated potatoes to the bowl with the mashed potatoes. Add the 1 cup of All-purpose Gluten-free Flour, 1 tsp of Baking Powder, and 1/2 tsp of Salt. Mix everything together until just combined.
4. 4Gradually pour in the 1 cup of Dairy-free Milk while stirring, until you have a smooth batter with no lumps. The batter should be thick but pourable.
5. 5Heat a large non-stick skillet or griddle over medium heat. Add 1 tbsp of the 2 tbsp Vegetable Oil to the skillet, swirling to coat the bottom.
6. 6For each pancake, pour approximately 1/4 cup of batter onto the hot skillet. Cook for 3 to 4 minutes on the first side, until the edges look set and golden brown.
7. 7Carefully flip the pancakes and cook for another 3 to 4 minutes on the second side, until golden brown and cooked through. Add the remaining 1 tbsp of Vegetable Oil to the skillet if needed between batches.
8. 8Remove the cooked boxty pancakes from the skillet and serve warm. They are delicious with dairy-free sour cream or fresh fruit.

Substitutions

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