The old Irish rhyme is: "Boxty on the griddle; boxty on the pan. If you can't make boxty, you'll never get a man!"
What you will need
2 cups AP Flour
1 tsp Baking Powder
1 tsp Salt
2 lb Russet Potatoes
1 cup Buttermilk
1/4 cup Butter (for the pan)(Nutritional facts 167 calories, 2.74 g fat, 31.73 g carbohydrates, 4.22 g protein, 3 mg cholesterol, 339 mg sodium)
How to cook
Gather and portion all ingredients.
Peel all of the potatoes.
Grate half of the potatoes.
Boil the other half of the potatoes for about 20 minutes or more depending on the size of the potato. Poke to check for done-ness and then drain and mash. You will need about a cup of mashed potato. Feel free to use leftovers from another time!
Stir the baking powder and salt into the flour.
Add the grated raw potato and the mashed potato to a mixing bowl. Stir in the flour a bit.
Pour in the buttermilk in two batches and mix to create a batter. Feel free to add a bit more buttermilk to thin if needed. You want the batter to be similar to pancake batter.
Add a small pat of butter to a non-stick skillet over medium-high heat. Add dollops of batter and flatten slightly. Fry for a few minutes or until the edges are set and bottom is nicely browned.
Flip the cakes and add another bit of butter. Brown for a few more minutes.