Boxty pancakes
Author: British Lion eggs www.egginfo.co.uk/recipes
Serves: 16 pancakes
Ingredients
- 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
Method
- 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.
- 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.
- Whisk the egg white in a clean bowl until it forms stiff peaks, then fold into the potato mixture.
- 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.
- Serve hot with a fried egg, grilled bacon and tomato.
