Boxty Pancakes with Apple Compote

Ingredients

• 1 cup Potatoes, grated
• 1 cup Potatoes, mashed
• 1/2 cup All-purpose flour
• 1/2 cup Milk
• 1 each Egg
• 2 tbsp Butter
• 2 cups Apples, peeled and diced
• 1/4 cup Sugar
• 1/2 tsp Cinnamon
• 1 tbsp Lemon Juice

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

Instructions

1. 1In a large mixing bowl, combine the 1 cup of grated Potatoes, 1 cup of mashed Potatoes, 1/2 cup of All-purpose flour, 1/2 cup of Milk, and 1 each Egg. Mix thoroughly with a spoon or whisk until a uniform batter forms.
2. 2Place a 25.4 cm non-stick skillet or griddle over medium heat (approximately 148.9-162.8°C / 150-160°C). Melt 1/2 tablespoon of the 2 tbsp Butter in the skillet, spreading it to lightly coat the surface.
3. 3Pour 1/4 cup of the batter onto the hot skillet for each pancake, leaving at least 2.54 cm of space between them. Cook for 2-3 minutes per side, until the edges appear set and the pancakes are golden brown on both sides.
4. 4Transfer the cooked pancakes to a plate and keep them warm. Repeat the cooking process with the remaining batter, adding 1/2 tablespoon of the 2 tbsp Butter to the skillet for each new batch until all the batter and butter are used.
5. 5While the pancakes are cooking, combine the 2 cups of peeled and diced Apples, 1/4 cup Sugar, 1/2 tsp Cinnamon, and 1 tbsp Lemon Juice in a medium saucepan.
6. 6Cook the apple mixture over medium heat (approximately 148.9-162.8°C / 150-160°C) for 10-15 minutes, stirring occasionally. The compote is ready when the apples are tender and the sauce has visibly thickened.
7. 7Serve the warm boxty pancakes immediately, topped with the apple compote.

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