Boxty is a traditional Irish potato-flour flatbread which I had never heard of until I had dinner a few weeks ago in an Irish pub in Calgary. The pub used boxty as a starch wrapper, like a pita or tortilla, around fillings, such as a beef and mushroom stew. Here is an adaptation of a recipe on Wikibooks, which will make 4 entre sized pancakes:

1 lb. potatoes

½ cup milk

½ Tbs. butter

¾ cup all purpose flour

½ cup buttermilk

½ tsp. baking soda

Fresh ground black pepper

Cooking oil

Take half of the potatoes, peel them, cut them into large chunks, and boil them in salted water until tender, about 10 minutes.

Take the other half of the potatoes, peel them, and grate them. Put the grated potato onto a kitchen towel and squeeze out all the liquid.

Put the potato pulp in a bowl, and add the flour, buttermilk, and baking powder, and mix into a batter.

When the boiled potatoes are soft, drain them, and mash them with the milk and butter. Add the mashed potatoes to the batter. Add freshly ground pepper. Mix well.

Heat up a non-stick frying pan, and coat with a light layer of cooking oil. Add ½ cup of batter, and spread out until it covers most of the bottom and is evenly thick. Cook until the down side is browned and holes appear on the top side. Flip to cook the other side. Remove and keep warm while cooking the other boxties..

Here is a picture of a boxty wrapped around beef and mushroom stew.