Boxty Pancakes with Apple Compote

Ingredients

• 1 cup Mashed Potatoes
• 1 cup Grated Raw Potato
• 1/2 cup All-Purpose Flour
• 1 tsp Baking Powder
• 1/4 cup Dairy-Free Milk
• 1/4 tsp Salt
• 2 medium Apple
• 2 tbsp Dairy-Free Butter
• 2 tbsp Brown Sugar
• 1/2 tsp Cinnamon

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

Instructions

1. 1Grate the 1 cup of raw potato. Place the grated potato in the center of a clean kitchen towel and twist the towel to squeeze out as much excess moisture as possible.
2. 2In a medium bowl, combine the 1 cup of mashed potatoes, the 1 cup of grated raw potato (that you just squeezed dry), the 1/2 cup of all-purpose flour, the 1 tsp of baking powder, the 1/4 cup of dairy-free milk, and the 1/4 tsp of salt. Stir everything together with a spoon until it is just combined. Do not overmix.
3. 3Prepare the apple compote by peeling and dicing the 2 medium apples. In a medium saucepan, melt the 2 tbsp of dairy-free butter over medium heat (176.7°C / 175°C). Add the diced apples, the 2 tbsp of brown sugar, and the 1/2 tsp of cinnamon to the melted butter. Stir to coat the apples.
4. 4Cook the apple mixture, stirring occasionally, for 8-10 minutes, or until the apples are soft and slightly caramelized. Remove from heat and set aside.
5. 5Heat a large non-stick skillet or griddle over medium heat (176.7°C / 175°C). Lightly grease the skillet with a tiny bit of dairy-free butter if needed, ensuring it doesn't smoke.
6. 6For each pancake, pour about 1/4 cup of the batter onto the hot skillet. Cook for 2-3 minutes on the first side, until the edges look set and the bottom is golden brown. Carefully flip the pancakes.
7. 7Cook the pancakes for another 2-3 minutes on the second side, until they are golden brown and cooked through. Repeat with the remaining batter, adding a little more dairy-free butter to the pan between batches if necessary.
8. 8Serve the cooked boxty pancakes immediately, topped with the prepared apple compote.

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