Mulligan's Boxty Pancakes

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Title: MULLIGAN'S BOXTY PANCAKES
Categories: Pancakes
Yield: 6 servings

Stephen Ceideburg
6 Pontiac potatoes
2 Onions
2 Eggs
Self-raising flour
Salt and pepper

Peel the potatoes and onions and process together to a
coarse puree. Do not overprocess - the texture should
be a bit rough. Add 2 eggs, beaten, and salt and
pepper to taste. Add enough self-raising flour to make
a batter with a thick pouring Heat a hotplate or large
frying pan, add a little oil and pour in a large
ladleful of batter on one side of the pan and another
on the other (there probably won't be room for more
than two pancakes at a time).

Cook on medium heat until the pancakes are golden
brown underneath, then turn and cook the other side.
Serve with apple sauce (made by stewing sliced granny
smith apples with a little water, sugar and lemon
juice and stirring from time to time until a soft
puree).

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney
Morning Herald, 5/25/93. Courtesy Mark Herron.

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