Irish Boxty Pancakes

Start your St. Patty's Day tomorrow with these treats for breakfast!
(makes 4 servings - 16-20 pancakes)

2 med. russet potatoes (1 lb.), peeled, divided
2/3 cup all-purpose flour (or again if you are GF, use cornstarch*)
1 t. baking powder
1/2 t. kosher* salt
2/3 cup low fat buttermilk
3 T. Kerrygold Irish Butter*

Cut 1 potato into 1" chunks; place in a small saucepan and add cold water to cover by 2". Bring to a boil over med.-high heat; cook 14-18 min. or until tender. Drain potato; return to saucepan and mash. Transfer to a med. bowl. Grate remaining potato on large holes of a box grater; add to the bowl with mashed potato. Stir in the flour, baking powder, and salt until blended. Stir in buttermilk. Melt 1 T. butter in a large nonstick skillet over med. heat. Drop four slightly heaping T. of batter onto skillet; flatten into 2&1/" circles. Cook about 4 min. per side or until golden and puffed. Remove toa plate; cover to keep warm. Repeat with remaining batter and butter. Serve immediately with melted butter, sour cream and chives, or maple syrup.

"In the faces of nature there are wonders that never cease."

Have FUN today - it's FRIDAY!!

Love,

Chef Deb