Boxty Pancakes (Gluten-Free)

Ingredients

• 1 cup Grated Raw Potato
• 1 cup Mashed Potato (cooled)
• 1/2 cup Gluten-Free All-Purpose Flour Blend
• 1/2 cup Milk (or dairy-free alternative)
• 1 Egg
• 2 tbsp Butter or Oil

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

Instructions

1. 1Place a clean kitchen towel or cheesecloth over a bowl and add the 1 cup of Grated Raw Potato. Squeeze firmly to remove as much excess moisture as possible.
2. 2In a medium bowl, combine the squeezed 1 cup of Grated Raw Potato, the 1 cup of Mashed Potato (cooled), the 1/2 cup of Gluten-Free All-Purpose Flour Blend, the 1/2 cup of Milk (or dairy-free alternative), and the 1 Egg. Mix everything together until it is just combined.
3. 3Heat 1 tablespoon of the 2 tbsp Butter or Oil in a 25.4 cm non-stick skillet over medium heat, which is about 175°C.
4. 4Pour approximately 1/4 cup of the batter onto the hot skillet for each pancake. You should be able to fit 2-3 pancakes at a time.
5. 5Cook the pancakes for 3 to 4 minutes on the first side, until they are golden brown and the edges look set.
6. 6Carefully flip the pancakes and cook for another 3 to 4 minutes on the second side, until they are golden brown and cooked through. Remove the cooked pancakes from the skillet and set aside.
7. 7Add the remaining 1 tablespoon of Butter or Oil to the skillet and heat over medium heat (176.7°C/175°C).
8. 8Repeat steps 4 through 7 with the remaining batter until all the pancakes are cooked.
9. 9Serve the Boxty Pancakes warm with your choice of toppings.

Substitutions

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