GALLAGHER'S BOXTY PANCAKES

This traditional dish can be made either like bread or a pancake; it all depends on how thin you make the batter. Boxty dishes at this popular Dublin restaurant are fairly thin and floppy and served with a variety of fillings -- everything from steak marinated in whiskey or honey to salmon in a spinach-and-dill sauce.

• 2 eggs
  
• 50 grams flour (about 1/4 cup)
  
• 50 grams cooled, mashed or shredded potato (about 1/4 cup)
  
• 250 milliliters milk (about 8 1/2 ounces)
  
• Salt and pepper
  
• Oil or butter for frying

Mix eggs with flour and potato together until fully blended. Add milk slowly and whisk ingredients together, forming a smooth batter. Salt and pepper to taste.

Heat a little oil or butter in pan. Pour a ladle of batter into the pan and swirl it so it covers the pan. Turn the heat to medium-high. Flip the pancake when the edges are starting to cook through.

Makes about 6 pancakes.

-- Dave Power, head chef, Gallagher's Boxty House