Boxty pancakes

Cook these little potato cakes as a weekend treat for brekky or brunch. The whole family will want seconds!

  • 10 mins preparation
  • 35 mins cooking
  • Makes 20 Item
  • Print


Boxty pancakes
  • 4 medium potatoes, peeled
  • 2 cup (300g) self-raising flour
  • 1 egg, lightly beaten
  • 11/2 cups (375ml) milk
  • crispy grilled or fried bacon and roasted baby truss tomatoes, to serve


Boxty pancakes
  • 1
    Coarsely chop two of the potatoes. Cook in a saucepan of boiling, salted water for 10 minutes or until tender. Drain, mash well and season.
  • 2
    Grate remaining potatoes and squeeze out excess liquid. Add to mashed potato with flour. Mix until just combined. Fold in egg and enough milk to form a batter of dropping consistency (see notes).
  • 3
    Heat a lightly oiled large frypan or griddle on medium. Cook 2-tablespoon measures of batter, in batches, for 3-4 minutes each side or until golden.
  • 4
    Serve with bacon and tomatoes.


When a batter is of dropping consistency it means that it's neither too runny nor too thick. If it takes a few seconds to slide off the back of a spoon, that's perfect.