makes 10-12 pancakes
4 medium floury potatoes, peeled
4 oz. plain flour
1 teaspoon bicarbonate of soda
9½ fl. oz. carton buttermilk
large knob of butter, for frying
4¾ fl. oz. tub double cream
1 tablespoon grainy mustard
2 teaspoon lemon juice
Boil the potatoes for 15-20 minutes, then mash half of them. Grate the rest and put in a colander lined with kitchen paper. Put kitchen paper on top and press to squeeze out as much liquid and starch as possible. Mix the grated potato with the mash, then sift in the flour, bicarbonate of soda and plenty of salt.
Stir in buttermilk to make a soft batter. Heat the butter on a griddle or heavy-based frying pan. Drop in spoonfuls of the batter, large or small, and cook for 2 minutes until golden underneath. Flip and cook for 2 minutes more.
Fry the bacon rashers until crisp. Push to one side of the pan and fry slices of black pudding for 2-3 minutes on each side. In a pan, heat the tub of double cream, grainy mustard, lemon juice and season. Serve 2-3 boxty pancakes per person topped with bacon, black pudding and drizzle with mustard cream.
courtesy of: Good Food Magazine / BBC Food