Ireland’s Crispy Potato Pancake (A 200 Year Old Recipe)

By Bigger Bolder Baking · 45 min

Ingredients

Instructions

1. Peel and roughly chop one potato. Put it in a steamer basket over a pot of water about 2 inches deep, cover, and bring to a simmer.
2. Steam the potato until tender, about 10 minutes, then transfer to a large bowl and mash while hot.
3. Peel the second potato and coarsely grate it onto a clean tea towel.
4. Wring out the grated potato in the towel to remove as much liquid as possible, then add it to the mashed potato and toss to combine.
5. Fold the flour, baking powder, salt and pepper into the potato until evenly distributed.
6. Stir in the buttermilk to make a thick batter.
7. Heat a large frying pan over medium-low heat and add 1 generous tablespoon of oil.
8. Spoon about 1/2 cup of batter into the pan and spread into a roughly 4-inch circle. Cook 2 to 3 at a time.
9. Cook gently for 4 to 5 minutes per side, until golden brown and cooked through.
10. Transfer to a plate and keep warm while you cook the rest of the batter.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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