Irish Boxty — Potato Pancakes with Buttermilk

Method

1. 1

   Cover the potato chunks with water, add the 5 g cooking salt and bring to the boil. Simmer for about 12–15 minutes until completely tender. Drain, steam-dry in the hot saucepan for 1 minute, then mash without adding milk or butter.

2. 2

   Spread the mash in a shallow bowl for 5 minutes to release excess steam. Meanwhile, finely grate the remaining raw potatoes. Gather them in a clean cloth and squeeze out free liquid; do not rinse away the starch.

3. 3

   Combine the flour, bicarbonate of soda, 5 g seasoning salt and pepper in a bowl. Fold in the warm mash and grated potato, then add 180 ml buttermilk. Mix just until no dry flour remains. The batter should fall heavily from a spoon and hold a soft mound. Add the extra buttermilk only if it is too stiff to spread.

4. 4

   Warm a large heavy frying pan over medium-low heat. Add roughly one-third of the oil and butter. Spoon in four portions of batter, each about 65–70 g, and spread to about 8 cm wide and 7 mm thick. Keep space between them.

5. 5

   Cook for 4–5 minutes on the first side until golden and firm enough to lift. Turn once and cook for another 4–5 minutes. Lower the heat if the colour develops too quickly.

6. 6

   Cut the first pancake through the middle: it should be set, with tender potato and no wet floury streak or hard raw shreds. Cook a little longer over low heat if needed. Cook the remaining batter in two batches, replenishing the oil and butter.

7. 7

   Serve each batch promptly, or place on a rack in a low oven while finishing the remaining pancakes. Avoid stacking hot pancakes, which traps steam and softens the edges. Chef’s Notes Use the fine shredding face of a grater, not the large holes used for rösti. Thick potato shreds take longer to soften. Once the buttermilk meets the bicarbonate, start frying. An extended batter rest is unnecessary. The first pancake is a useful check of thickness and pan temperature. Adjust before filling the pan with the next batch. Substitutions and Variations Plain milk can replace buttermilk, but omit the bicarbonate of soda and use 4 g baking powder instead. That is a milk-based variation and will taste less tangy. If using leftover mash, use 300 g plain cooked mash and reduce the added salt if it was already seasoned; its age counts toward the storage limit.