Recipe - Mulligans Boxty Pancakes

Stephen Ceideburg
6 Pontiac potatoes
2 Onions
2 Eggs
Selfraising 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 selfraising 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
cut or sliced up 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini