- 4
- 20 mins
Ingredients
- 1 cup all-purpose flour
- 1 cup whole milk
- 4 eggs
- 3 tablespoons butter, melted
- 3 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon chopped fresh parsley
- 1 tablespoon minced onion
- 2 1/2 cups frozen (and thawed) hash browns or
- peeled and shredded fresh russet potatoes (3 to 4)
- butter
- syrup
Preparation
Step 1
If you've never tried potato pancakes from Perkins or any restaurant, now's the time. This is a tasty, classic breakfast recipe that doesn't necessarily have to be for breakfast. I've given you the option to make the potatoes with frozen hash brown potatoes or with fresh potatoes you shred by hand. Maple syrup goes great on these hotcakes. Or you can just go for a little butter and powdered sugar on top.
1. Combine all of the ingredients, except the potatoes, in a large mixing bowl. Beat by hand with an electric mixer until smooth.
2. Add the potatoes to the batter and mix by hand until the potatoes are well combined
3. Let the batter rest while you preheat a skillet or griddle to about medium heat. Grease the pan with a little butter. You may also use nonstick spray.
: Because fresh shredded potatoes have more moisture than frozen, you may need to add a couple of tablespoons more flour to the batter if you decide to shred your own spuds.