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Irish Potato
Pancakes
INGREDIENTS
1 cup mashed potatoes
(2 potatoes cooked and mashed)
1 and 1/2 cups grated raw potato (2 potatoes)
1 and 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 to 1 and 1/2 cups buttermilk
2 oz butter
Grate two potatoes. Remove the excess liquid and
starch. To do this place a cloth or cheese cloth over a
bowl. Toss the grated potato onto the cloth.
Roll the cloth around the
potatoes and use your hands
to squeeze tightly. Fluid
and starch will ooze out into
the bowl below. Discard this
liquid.
Add the mashed potato into
a mixing or batter bowl.
Toss in the squeezed and
grated potato, then mix the
two types of spud together.
Sieve the flour, baking soda, and salt into the mixing
bowl with the potatoes.
Add a cup of buttermilk initially and combine with all the
dry ingredients.
Add enough buttermilk to make a thick batter. I find I
use the full 1 and 1/2 cups of buttermilk. I always think
the batter resembles rice pudding when it is just the
right consistency.
Melt the butter in a large skillet. Pour the mixture into
the pan. The pancake should be between 1/2 and 1
inch high. Fry the pancake over low heat for 12 to 15
minutes on each side. Continue to cook for another 12
to 15 minutes on the second side. If you decide to make
smaller pancakes, it will probably only take 10 minutes
to cook on each side. Remove from the pan and cut into
four quarters (called farls) or eight triangular pieces.
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ZEPHYRHILLS T 12 ODAY | February / March 2018
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