Boxty potato pancakes

Pancake day is coming soon, so here’s a traditional Irish savoury idea to try.

Boxty Potato pancakes
From The Irish Heritage Cookbook

Ingredients:
500g potatoes, peeled and chopped
50-75g plain flour
About 150ml milk
Salt to taste
Knob of butter

1.    Place the peeled and chopped potatoes in a blender or in the bowl of a food processor and process until the potato is thoroughly liquidized.

2.    Add the flour and enough milk to the processed potato to give a dropping consistency, and add salt to taste.The milk and flour can be adjusted, depending on how thin you like   your pancake. Heat a little butter on a griddle or heavy based frying pan.
3.    Pour about a quarter of the mixture into the pan – if the consistency is right it will spread evenly over the base. Cook over a medium heat for about 5 minutes on each side, depending on the thickness of the cake. Serve rolled with the hot filling of your choice.

Suggested fillings:
Chopped bacon and cabbage, bound in a light mustard sauce.
Sauteed leek and mushroom in a light cream cheese sauce.