Ingredients
Directions
Make the buttermilk: In a bowl, combine the milk and apple cider vinegar. Set aside.
In a large bowl combine the mashed potatoes, grated potatoes, flour, baking soda, buttermilk, salt and green onion, if using, stir to combine.
Make the pancakes: Lightly spray a stovetop pan or griddle with cooking oil to prevent the pancakes from sticking. (If there are any oil puddles, wipe them off with a paper towel). Heat the pan on medium heat. With a ladle, pour four 4” pancakes onto the griddle. Cook on each side for about 1–2 minutes until golden brown, then flip to cook the other side until it’s also golden brown.
Transfer the cooked pancakes to a dish, then continue the same process with the remaining batter. This should make approximately 12 pancakes.
Dollop with Creamy Mustard Dill Sauce, and enjoy!
Chef's Notes
Substitutions
In place of quinoa flour, use buckwheat flour. We tested this recipe with oat flour, which made the boxty very dense, so we do not recommend using oat flour as a substitution for this recipe unless you love a dense pancake!
Nut-Free
To make these pancakes nut-free, omit the almond flour and use 1 ½ cups of quinoa flour instead.
Mashed Potatoes
You can use this Turnip and Potato Mash or your own favorite mashed potato recipe.
Prep Ahead
Boil and mash the potatoes ahead of time. Store them in an airtight container in the refrigerator until you are ready to use them.
Prepare the Creamy Mustard Dill Sauce ahead of time.
How to Remove Excess Water from Grated Vegetables
In a kitchen towel, cheesecloth, or nut milk bag, place the grated potatoes in the center, fold up all the corners and twist the towel to form a ball. Squeeze the potatoes until there is no more liquid and the potatoes are dried. This method usually takes 3 or 4 good squeezes to get out all of the excess moisture.
Additional Notes
If you prefer your boxty to be thicker, prepare the batter using 1 cup of buttermilk. This will make the batter more difficult to spread, so using a kitchen tablespoon, scoop two spoons of the batter into the pan and shape it into a round pancake. Cook for 2–3 minutes until golden brown, then flip and cook for another 2 minutes. Thicker boxty will result in a slightly longer cooking time, allowing the grated potatoes to fully cook through.
Storage
Place leftovers in an airtight container in the refrigerator for up to 5 days. Reheat on the stovetop.
Ingredients
Directions
Make the buttermilk: In a bowl, combine the milk and apple cider vinegar. Set aside.
In a large bowl combine the mashed potatoes, grated potatoes, flour, baking soda, buttermilk, salt and green onion, if using, stir to combine.
Make the pancakes: Lightly spray a stovetop pan or griddle with cooking oil to prevent the pancakes from sticking. (If there are any oil puddles, wipe them off with a paper towel). Heat the pan on medium heat. With a ladle, pour four 4” pancakes onto the griddle. Cook on each side for about 1–2 minutes until golden brown, then flip to cook the other side until it’s also golden brown.
Transfer the cooked pancakes to a dish, then continue the same process with the remaining batter. This should make approximately 12 pancakes.
Dollop with Creamy Mustard Dill Sauce, and enjoy!
