Boxty Pancakes with Apple Chutney (Dairy & Nut-Free)

Instructions

1. 1In a large bowl, combine the 2 cups of grated potatoes, 1 cup of mashed potatoes, 1/2 cup of all-purpose flour, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt. Stir until everything is mixed together.
2. 2Gradually add the 1/2 cup of dairy-free milk to the potato mixture, stirring until you have a smooth batter. It should be the consistency of thick pancake batter.
3. 3Place a 25.4 cm non-stick frying pan or griddle over medium heat. Add 1 tablespoon of the 2 tablespoons of olive oil to the pan. Heat until the oil shimmers, about 1-2 minutes.
4. 4Pour 1/4 cup of the batter onto the hot, oiled pan for each boxty pancake. Cook for 2-3 minutes on the first side, until golden brown and bubbles start to form on the surface.
5. 5Carefully flip the boxty pancakes and cook for another 2-3 minutes on the second side, until golden brown and cooked through. Remove the cooked boxty from the pan and set aside. Repeat with the remaining batter, adding the other 1 tablespoon of olive oil if the pan becomes dry.
6. 6While the boxty is cooking, prepare the apple chutney. In a separate pan over medium heat, add the 2 diced apples and 1/4 diced red onion. Cook, stirring occasionally, for 5-7 minutes until the apples begin to soften.
7. 7Add the 2 tablespoons of apple cider vinegar, 2 tablespoons of brown sugar, and 1/4 teaspoon of cinnamon to the pan with the apples and onions. Stir well and continue to cook for another 5-7 minutes, or until the apples are tender and the chutney has thickened.
8. 8Serve the warm boxty pancakes immediately with the prepared apple chutney on the side.

Substitutions

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