Boxty Pancakes

Instructions

1. Prepare the potatoes
   Peel and grate the raw potatoes into a clean kitchen towel. Squeeze out as much moisture as possible over a bowl. Let the liquid sit for a few minutes, then carefully pour off the water, reserving the potato starch that settles at the bottom.
2. Mix the dry ingredients
   In a large mixing bowl, combine the flour, baking soda, salt, and pepper. Whisk together to ensure even distribution of the leavening agent.
3. Combine all ingredients
   Add the grated raw potatoes, mashed potatoes, and reserved potato starch to the flour mixture. Gradually stir in the buttermilk and beaten eggs, mixing until a thick batter forms. The consistency should be similar to a thick pancake batter.
4. Cook the boxty
   Heat a large skillet or griddle over medium heat. Add 1 tablespoon of butter or oil. When melted and hot, drop 1/4 cup portions of the batter onto the skillet. Spread each portion into a circle about 1/4 inch thick.
5. Fry until golden
   Cook the boxty for 3-4 minutes on each side until golden brown and crispy on the outside. The inside should be cooked through but remain slightly moist. Add more butter or oil to the pan as needed between batches.
6. Keep warm
   Transfer cooked boxty to a plate lined with paper towels to absorb excess oil. Keep warm in a low oven (200°F/95°C) while cooking the remaining batter.
7. Serve
   Serve boxty warm as a side dish or main course. They can be served with sour cream, chopped chives, smoked salmon, or traditional Irish bacon and eggs for breakfast.