Boxty Pancakes with Dairy-Free Sour Cream and Chives

Ingredients

• about 450 g Potatoes, grated (raw)
• about 225 g Potatoes, mashed (cooked)
• 0.5 cup All-purpose flour
• 0.5 tsp Baking soda
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.75 cup Dairy-free milk
• 2 tbsp Olive oil or vegetable oil, for frying
• 0.5 cup Dairy-free sour cream
• 2 tbsp Fresh chives, chopped

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

Instructions

1. 1Place the about 450 g of raw grated potatoes in the center of a clean kitchen towel or cheesecloth and squeeze out as much excess moisture as possible. Discard the liquid.
2. 2In a large bowl, combine the squeezed grated potatoes, about 225 g of mashed potatoes, 0.5 cup of all-purpose flour, 0.5 tsp of baking soda, 0.5 tsp of salt, and 0.25 tsp of black pepper. Stir gently to mix.
3. 3Gradually pour in the 0.75 cup of dairy-free milk while stirring the mixture until it is just combined into a batter. Be careful not to overmix.
4. 4Heat 2 tbsp of olive oil or vegetable oil in a large skillet or on a griddle over medium heat, which is about 175°C.
5. 5Carefully drop spoonfuls of the batter onto the hot skillet, making sure not to overcrowd the pan. Cook for 3 to 4 minutes on each side, until the pancakes are golden brown and cooked through. You should see a nice crust form on the outside.
6. 6Remove the cooked boxty pancakes from the skillet and place them on a plate. Repeat with the remaining batter.
7. 7Serve the hot boxty pancakes immediately with 0.5 cup of dairy-free sour cream and 2 tbsp of chopped fresh chives sprinkled on top.

Substitutions

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