Irish Boxty Pancakes (Dairy-Free)

Ingredients

• 2 cups Potatoes, grated (raw)
• 1 cup Potatoes, mashed (cooked)
• 0.75 cup All-purpose flour
• 0.5 teaspoon Baking soda
• 0.5 teaspoon Salt
• 0.5 cup Dairy-free milk (e.g., rice or soy)
• 2 tablespoons Olive oil or dairy-free butter alternative, for frying

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

Instructions

1. 1Place the 2 cups of grated raw potatoes in the center of a clean kitchen towel or cheesecloth. Gather the edges of the towel or cloth and twist tightly to squeeze out as much excess moisture as possible.
2. 2In a large bowl, combine the squeezed 2 cups of grated raw potatoes with the 1 cup of mashed cooked potatoes, 0.75 cup of all-purpose flour, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt. Mix these dry ingredients together.
3. 3Gradually add the 0.5 cup of dairy-free milk to the potato and flour mixture, stirring until you have a smooth batter that is not too thin or too thick.
4. 4Heat 1 tablespoon of olive oil or dairy-free butter alternative in a large skillet over medium heat, approximately 163°C. The oil or alternative should be hot enough to sizzle when a drop of batter hits it.
5. 5Pour 1/4 cup of batter onto the hot skillet for each pancake. Cook for 3 to 4 minutes on the first side, until the edges look set and the underside is golden brown. Carefully flip the pancakes and cook for another 3 to 4 minutes on the second side, until golden brown and cooked through.
6. 6Remove the cooked boxty pancakes from the skillet and serve hot.

Substitutions

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