8 fluid ounces buttermilk (225 to 300 millileters)
225 grams freshly potatoes cooked
225 grams potatoes raw peeled
8 ounces flour white generous (225 grams/)
Equipment
bowl
frying pan
Directions
Watch how to make this recipe.
Peel the cooked potatoes while they are still hot, drop into a bowl and mash immediately. Grate the raw potatoes, add to the mashed potatoes with the flour and sifted bread soda.
Mix well, and add enough buttermilk to make a stiff batter.
Heat a frying pan, grease with butter and cook large or small pancakes in the usual way. Eat them straight from the pan with butter, crispy rashers or pure Irish honey.
Note: This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
*Note: an Irish tablespoon is the same quantity as an American tablespoon plus a teaspoon.
