Boxty Irish Potato Pancakes

Step 1: Grate raw potato; remove as much moisture as possible by wrapping them in a kitchen towel and twisting to remove as much excess moisture as possible; place in a medium bow with the cooked mashed potato, set aside.

Step 2: In a medium bowl whisk together the flour, baking soda, baking powder, salt and pepper.

Step 3: Add the beaten eggs to the potato mixture; stir to combine. Add the flour mixture all at once and mix well. Stir in enough of the milk to make a medium stiff batter, the batter should be a little thicker than regular pancake batter. You may not have to use all of the 1/2 cup of milk depending on the looseness of the mashed potatoes. Set the batter aside for 30 minutes to allow the flour to absorb; the batter will become thicker.

Step 4: Heat a large frypan over medium - low heat; add the oil. Drop 1/4 cupfuls of mixture into the heated pan; keep them separate. Cook for 8 or 9 minutes , flip and cook the other side 8 or 9 minutes until golden brown. Do not undercook, because of the raw potatoes they require all of the time suggested.