Yields 20 pancakes
Ingredients
- 3/4 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp Kosher or sea salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup mashed potatoes, about 2 potatoes, boiled in salted water
- 1 1/2 cups grated, raw potato
- 1/4 cup grated onion
- 1 cup buttermilk
- 7-8 tablespoons Kerrygold Salted Butter
- 1 cup sour cream (for serving)
- 1/2 cup chopped scallions (for serving)
Directions
- In a medium size mixing bowl, combine the mashed potato, grated raw potato, grated onion, and salt and pepper. Mix well to combine.
- Preheat a cast iron skillet over medium low heat.
- Add the baking powder, all purpose flour, kosher salt, and black pepper. Mix to combine. Add the buttermilk, and fold in using a rubber spatula until just combined. Don’t over-mix, or the mixture will get sticky and gluey.
- Melt 1 tablespoon of Kerrygold Salted Butter in the skillet, coating the whole surface. Drop the potato mixture into the skillet in 1/4 cup portions, flattening it out into a round pancake. Continue to fill the skillet, cooking about 3 pancakes at a time. Cook for 5 minutes on the first side, flip, and cook for another 5 minutes, until very golden brown.
- Top with with sour cream, scallions, freshly ground black pepper.
Recipe courtesy of Lions Bread and Kerrygold
