Irish Pancakes
Crispy outside, tender inside! These Irish pancakes (boxty) blend mashed and shredded spuds for the ultimate savory St. Patrick's Day feast. Top with your favorites!
Ingredients
- 1 cup all-purpose flour
- 2 ½ tsp kosher salt, divided
- ½ tsp baking soda
- ¼ tsp freshly ground black pepper
- 2 pounds russet potatoes, divided
- 4 green onions, thinly sliced, plus more for garnish
- 1 large egg
- ¾ cup whole milk
- ¼ cup plain Greek yogurt
- 5 Tbsp unsalted butter, divided
Instructions
- Position your oven rack in the middle and preheat the oven to 200°F.
- Place a wire rack on a baking sheet and set it aside.
- In a medium bowl, whisk together the flour, 1 teaspoon of salt, baking soda, and black pepper. Set this dry mixture aside.
- Begin by peeling half of the potatoes (about 1 pound) and cutting them into ½-inch pieces.
- Place the pieces in a medium saucepan and add 1 teaspoon of salt, then cover with cold water by about 1 inch.
- Bring the water to a boil over high heat, then reduce to a medium simmer. Cook until the potatoes are very tender when pierced, about 15 minutes.
- Drain the potatoes and let them cool in a colander for about 10 minutes, until easy to handle.
- Transfer them to a large bowl and mash thoroughly with a fork or potato masher until completely smooth.
- While the boiled potatoes cool, peel the remaining 1 pound of potatoes.
- Using a box grater set over a clean kitchen towel, shred the potatoes directly onto the towel.
- Gather the towel’s edges and carefully squeeze out the excess liquid over the sink.
- Add the dried, shredded potatoes to the large bowl with the mashed potatoes.
- Use a fork or your fingers to mix the shredded potatoes into the mashed potatoes until just incorporated.
- Stir in the scallions and egg, then add the flour mixture and mix until combined.
- Finally, gently stir in the milk and Greek yogurt with a spatula until you have a thick, pancake-like batter with no streaks of dry flour.
- Melt 2 tablespoons of butter in a large nonstick or cast-iron skillet over medium heat until it bubbles.
- Scoop 4 heaping ¼-cup portions of batter into the skillet, flattening each into a 4-inch wide, ½-inch thick circle.
- Cook undisturbed until the underside is golden brown, 4 to 6 minutes.
- Carefully flip and cook until the second side is golden brown, another 4 to 6 minutes.
- Transfer the cooked pancakes to the wire rack-lined baking sheet and keep warm in the oven.
- Repeat with the remaining batter, cooking in three batches total and adding 2 tablespoons of fresh butter to the skillet for each batch.
- Just before serving, sprinkle the hot pancakes with the remaining ¼ teaspoon of salt and extra scallions for garnish.
- Enjoy with your favorite toppings, such as sour cream, shredded cheddar, bacon, or fried eggs.
Nutrition Facts
Calories: 473kcal, Carbohydrates: 68g, Protein: 13g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 85mg, Sodium: 1644mg, Potassium: 1120mg, Fiber: 4g, Sugar: 4g, Vitamin A: 695IU, Vitamin C: 15mg, Calcium: 125mg, Iron: 4mg