Boxty pancakes

Boxty pancakes
Serves: 16 pancakes
  • 450g potatoes, peeled
  • 4 spring onions, finely sliced
  • 100g plain flour
  • 5ml/1tsp bicarbonate of soda
  • 1 large egg, separated
  • 100ml buttermilk or natural yogurt
  • salt and freshly ground black pepper
  • a little oil for frying
  • To serve:
  • fried eggs
  • grilled bacon
  • tomatoes
  1. Cut the potatoes into even chunks then cook in a large pan of boiling salted water for 10-15 mins or until tender. Drain well, return to the pan then mash until smooth.
  2. Stir in the spring onions and leave to cool (spreading them thinly on a plate speeds this up). Place the potatoes in a large bowl, sift over the flour, bicarbonate of soda, egg yolk and buttermilk, beat well and add plenty of salt and pepper.
  3. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold into the potato mixture.
  4. Heat a large non-stick frying pan until hot, drizzle a little oil over the centre and wipe around the pan with a piece of kitchen paper. Drop 3-4 spoonfuls of the mixture into the pan and cook over a medium heat for about 8 mins, turning once until golden (don’t cook over too high a heat or the outside will be golden before the centre is ready). Remove from the pan and keep warm. Repeat to make about 16 pancakes in total.
  5. Serve hot with a fried egg, grilled bacon and tomato.


Sign up to our news
You can change your mind at any time by clicking the unsubscribe link in the footer of any email you receive from us.