Reviewed: Nov. 22, 2009

I was raised on these but we just called them potato pancakes because my Mom and Grandmother made them into individual cakes. I add a little onion and garlic powder and always serve with a little butter on top. By doing individual cakes they are easier to spoon on the pan and flatten and 1/4 of flour is just enough.

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Linda Thiel

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Reviewed: Nov. 17, 2009

I made the recipe using whole wheat flour, and it worked fine. I used the onion powder suggestion. I also cooked the potatoes in chunks with the skin on; it peeled off easily. Great on a cold day. We had them with sardines.

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TOASTANDTEA

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Reviewed: Sep. 27, 2009

If you add buttermilk to the recipe, it makes the dough more pliable, also the griddle must be at a very low temperature.My granny used to make these when I was growing up in Ireland, and she always added butter milk.I add crushed garlic to mine now, and sometimes basil.You can even add mashed veg to get your kids to eat them, taste good too.

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betty

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Reviewed: Mar. 31, 2009

I'm not patient enought to boil fresh potatoes so I used instant mashed potatoes and mixed in rice flour because I'm gluten intollerant. My husband keeps trying to get me to make them because he loves them so much. We "Americanize" them by adding shredded cheddar cheese, bacon bits, and for me, sour cream. OMG so good.

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lorelei_sis

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Reviewed: Mar. 18, 2009

This recipe is a good basic platform to start from. From this recipe, I went about milling around the kitchen to make it easier and a bit quicker. What I came up with: 1 pouch of 'instant' mashed potatoes following the box's normal cooking directions worked great. I added about 2 tablespoons more butter. I started with adding a cup of flour, and from there, I kept adding 1/4 cup flour until the mix reached a consistency similar to bread (but still slightly sticky). I hand patted out larger rounds (make sure you have extra flour on hand) and fried them up in a mix of oil and butter. *Make sure the 'patties' are thin, because they really solidify and puff up a bit, which makes them kind of thick to eat*. Other than that, added herbs and bit more salt helped. You can butter the end result to taste.

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Becky

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Reviewed: Mar. 17, 2009

I followed the recipe but it either did not turn out right or it just was not the best, nothing like my dad use to make.I even tried to do it again with double the flour and butter... I will probably try a differnt recipe next time.

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Duggan

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Reviewed: Mar. 17, 2009

To those folks who complained about blandness: This is a biscuit. A quick bread devised in a time of dearth in order to survive. It's not a cookie nor a main course. It's easy and filling and tasty and a good foil for a myriad of savory foods if you happen to be fortunate enough to have something else for an entree.

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MAUSERATI

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Reviewed: Mar. 17, 2008

didn't turn out right at all. would not make again. seems like they need more flour.

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LANGSTON28

Cooking Level: Expert

Home Town: Wayne, Michigan, USA

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Reviewed: Mar. 16, 2008

These were delicious! I added a little onion powder to the dough mixture - this was a BIG help! I used bacon grease to fry the second batch instead of using flour - this was also quite tasty. They were good either way, really... thanks for sharing!

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Kristen

Cooking Level: Intermediate

Home Town: Kinsman, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 8, 2008

These are delicious! I followed the PR's suggestion and doubled the butter and flour...mmmm...betcha can't eat just one!

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SJDOYLE

Cooking Level: Intermediate

Home Town: Halifax, Nova Scotia, Canada

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Reviewed: Mar. 24, 2007

I used about twice the flour butter and salt, and they turned out great. I also put a pat of butter on each piece before I served them, We all really liked them.

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SUZYDOODLES

Cooking Level: Expert

Home Town: West Hartford, Connecticut, USA

Living In: Saint Louis, Missouri, USA

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Reviewed: Mar. 17, 2007

These potato pancakes don't have any flavor. I tried making them in a pan with flour, then I tried frying some of them in oil. The fried ones had a little flavor, but overall they were really blah.

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Kim Q

Cooking Level: Beginning

Home Town: York, Pennsylvania, USA

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Reviewed: Mar. 17, 2007

Made this on St Patricks Day as part of an Ulster Fry-up breakfast. My husband really liked them and my 4 year old daughter and I thought they were ok. The recipe was very easy but I did have to add quite a bit more flour than the recipe called for. Might try adding some onion and herbs next time.

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Edna

Cooking Level: Intermediate

Home Town: Marathon, Wisconsin, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: Mar. 17, 2006

i made these for st pactricks day for my bf ... i did a mistake and added icing sugar and honey with them... dont try it ... the are ment to be salty!

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Terra

Cooking Level: Beginning

Home Town: Chilliwack, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

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Reviewed: Mar. 9, 2006

I usually make boxty for our StP's dinner, but I saw these and thought I'd give them a trial run. I can't say I liked them. I found I needed WAY more flour to make the dough pliable, and they really didn't achieve the light fluffy texture that farls should have. I think I'll try my luck with Ita's farl recipe that uses buttermilk.

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Caroline C

Cooking Level: Expert

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Reviewed: Mar. 6, 2006

We had these with the Ulster Fry-Up, and although I had told myself beforehand that I'd have only one wedge, I ate so many that I'd hate to admit to the actual count. Fantastic!

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