Boxty Pancakes with Chives and Sour Cream (Gluten-Free)

Instructions

1. 1In a large mixing bowl, combine the 1 cup Grated Raw Potato, 1 cup Mashed Potato, 1/2 cup Gluten-Free All-Purpose Flour, 1/2 cup Milk, and 1 large Egg. Mix these ingredients thoroughly with a whisk or spoon until a smooth, uniform batter forms. Stir in the 1/2 teaspoon Salt and 1/4 teaspoon Black Pepper until they are just combined.
2. 2Place a large griddle or a non-stick pan over medium heat, aiming for a surface temperature of 148.9-162.8°C (150-165°C). Melt 1/2 tablespoon of the 2 tablespoons Butter on the hot surface, spreading it evenly to lightly coat the pan.
3. 3Carefully pour 1/4 cup of the prepared batter onto the griddle for each pancake, ensuring there is some space between them. Cook for 3 to 4 minutes on the first side, until the edges appear set and small bubbles begin to form on the surface. Using a spatula, gently flip each pancake and cook for an additional 3 to 4 minutes on the second side, until they are golden brown and feel firm to the touch in the center.
4. 4Before cooking subsequent batches, add another 1/2 tablespoon of the 2 tablespoons Butter to the griddle if needed, spreading it evenly. Continue cooking the remaining batter in 1/4 cup portions until all the pancakes are done.
5. 5Serve the Boxty Pancakes warm, topped with a dollop of the 4 tablespoons Sour Cream and a sprinkle of the 2 tablespoons Chives.

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