Yield:
4 pancakes
At Gallagher's Boxty House in Ireland, these light, thin pancakes
have been modernized and are served as wraps for smoked fish, bacon
and cabbage with parsley sauce, chicken with leeks, or beef with horseradish.
If you serve these as regular pancakes, not wraps, you make want to
have smoked ham, bacon or breakfast sausages as a side dish.
- 1
pound potatoes
- One-half
to 3/4 cup all-purpose flour
- About
one-half cup milk
- Salt
to taste
- A
little butter or drippings
Peel
and chop the potatoes, then process in a blender or food processor
until thoroughly liquidized. Add flour and enough milk to give a
dropping consistency. Season to taste with salt. Heat a little butter
or dripping on a griddle or cast-iron frying pan. Pour about a quarter
of the mixture onto the pan ˜ if the consistency is correct
it will spread evenly over the pan. Cook over moderate heat for
about 5 minutes on each side, depending on the thickness of the
cake, and serve rolled with a hot filling.
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