Irish Potato Pancakes
This recipe serves 4 (makes 12 pancakes). Total cooking time takes roughly 45 minutes.
2 Medium Russet Potatoes
1 Cup Self-Rising Flour
1 Teaspoon Baking Soda
2 Large Eggs
⅓ Cup Milk
6 Scallions, Finely Chopped
2 Teaspoons Sunflower Oil
2 Tablespoons Butter
Peel and chop the potatoes into large chunks. Add the chunks into a large pot of salted water and boil until the potatoes are tender. Drain well and dry over a gentle heat while shaking the pan. Mash the potatoes and leave to cool.
Transfer the cooled mashed potatoes to a bowl and add the flour and baking soda. Whisk 2 eggs with the milk, season with salt and pepper to taste, and pour into the bowl with the potatoes. Whisk the mixture until smooth. Stir in the chopped scallions, reserving some to garnish with when serving.
Use a non-stick frying pan to heat the oil and butter until it sizzles, then spoon the pancake batter into the pan. Cook for 1 minute or so on each side until browned and set underneath. Flip the pancake and brown the other side as well. Keep the finished pancakes warm in the oven while you work on the next batch. Sprinkle the finished pancakes with the remaining scallions to serve.
To serve as a breakfast, fry up some eggs and bacon to your liking to serve alongside the potato pancakes. If served as a side, you can add a dollop of sour cream or apple sauce.
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