Title: Irish Pancakes
Categories: Blank
Yield: 4 Servings
| 1 | c | All-purpose flour |
| 2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | lb | Potatoes |
| 2 | lg | Eggs, slightly beaten |
| 1/4 | c | Butter, melted |
| 4 | tb | Milk |
| | | Extra butter |
Stir together flour, baking powder and salt. Peel 1/2 pound of potatoes
and steam or boil until tender; mash fine- there should be 1 firmly packed
cup. Peel the remaining potatoes and finely shred; press out liquid-there
should be 1 lightly packed cup. Add mashed potatoes, shredded potatoes and
eggs to flour mixture; mix well; stir in butter. Gradually stir in enough
milk to make a soft batter. Melt a generous amount of extra butter in a
large heavy skillet; add heaping tablespoons of the batter, well apart; fry
over moderate heat, turning as necessary, until cooked through and browned
on both sides. Keep warm in a low oven. Fry remaining batter the same way.
Serve hot with butter. Makes 14.