Boxty Pancakes with Berry Compote

Instructions

1. 1Place the 1 cup of raw potatoes, grated, into a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. Discard the liquid.
2. 2In a medium bowl, combine the squeezed 1 cup of raw potatoes, 1 cup of mashed potatoes, 1/2 cup of gluten-free oat flour, 1/2 cup of milk, 1 egg, 1 tablespoon of melted butter, and 1/4 teaspoon of salt. Stir everything together until you have a smooth batter.
3. 3Heat a lightly oiled griddle or frying pan over medium heat, about 163°C. For each pancake, pour 1/4 cup of the batter onto the hot griddle. Cook for 3 to 4 minutes on the first side, until the edges look set and the bottom is golden brown.
4. 4Flip 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 griddle and set them aside while you make the compote.
5. 5In a medium saucepan, combine the 2 cups of mixed berries, 2 tablespoons of maple syrup, and 1 teaspoon of lemon juice. Place the saucepan over medium heat, about 163°C.
6. 6Cook the berry mixture, stirring gently and occasionally, for 5 to 10 minutes. The berries should soften and break down, and the sauce should start to thicken. You will see the liquid reduce and become syrupy.
7. 7Serve the warm boxty pancakes immediately with a generous spoonful of the berry compote spooned over the top.

Substitutions

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