Title: Mulligan's Boxty Pancakes
Categories: Pancake
Yield: 6 Servings

		Stephen Ceideburg
6		Pontiac potatoes
2		Onions
2		Eggs
		Self-raising flour
		Salt and pepper

Peel the potatoes and onions and process together to a coarse puree. Do not overprocess - the texture should be a bit rough. Add 2 eggs, beaten, and salt and pepper to taste. Add enough self-raising flour to make a batter with a thick pouring Heat a hotplate or large frying pan, add a little oil and pour in a large ladleful of batter on one side of the pan and another on the other (there probably won't be room for more than two pancakes at a time).

Cook on medium heat until the pancakes are golden brown underneath, then turn and cook the other side. Serve with apple sauce (made by stewing sliced granny smith apples with a little water, sugar and lemon juice and stirring from time to time until a soft puree).

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93. Courtesy Mark Herron.

previous

next