Boxty (potato) pancakes

By Maudie30

Ireland's version of the potato pancake,...

Ingredients

• 2 medium russet potatoes (1 lb) peeled and divided
• 2/3 C all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 2/3 C low fat buttermilk
• 3 Tbls butter

Preparation

Step 1

Cut 1 potato into 1 inch chunks; place in small saucepan and add cold water to cover by 2 inches. Bring to a boil over medium-high heat; cover and cook 14-18 minutes or until tender. Drain potato; return to the pan and mash. Transfer to medium bowl.

Shred remaining potato on large holes of a box grater; add to bowl with mashed potato.
Stir in flour, baking powder and salt, stir until blended. Stir in buttermilk.

Melt 1 Tbls butter in a large non-stick skillet over medium heat.
Drop 4 slightly heaping tablespoonfuls of batter into the skillet; flatten into 2 1/2 inch circles.
Cook about 4 minutes per side or until golden and puffed.
Remove to plate; cover to keep warm.
Repeat with remaining butter and batter.

Serve immediately makes 4 servings (16 to 20 pancakes) Serve with melted butter, sour cream or maple syrup.