Potato and Vegetable Pancakes

By Anne545

Prepared pancakes can be transferred to zip-top freezer bags and frozen for up to 1 month.

Ingredients

• 3/4 cup all-purpose flour 175 mL
• 1 tsp baking powder 5 mL
• 3/4 tsp each salt and pepper 4 mL
• 2 cups Egg Creations™ Garden Vegetable, well shaken 500 mL
• 1/2 cup 2 % milk 125 mL
• 1 pkg McCain Breakfast Potatoes, Diced Vegetable Hashbrowns 600 g
• 1/3 cup finely chopped green onion 75 mL

Details

Preparation time 5mins
Cooking time 25mins
Adapted from burnbraefarms.com

Preparation

Step 1

1. Stir the flour with the baking powder, salt and pepper; whisk in eggs and milk until smooth. Stir in the hashbrowns and green onion until evenly distributed.

2. Set a large, nonstick skillet over medium heat; lightly coat with nonstick cooking spray. Drop the batter by scant 1/2 cup (125 mL) measures into the skillet. Cook, in batches, for 5 minutes or until set on the bottom and bubbles appear on top. Flip and cook for an additional 4 to 5 minutes or until golden; hold in a warm oven until ready to serve. Repeat with additional cooking spray and the remaining batter to make 12 pancakes.

3. DIP: Combine ½ cup (125 mL) light sour cream with 2 tbsp (30 mL) chopped fresh dill and 2 tsp (10 mL) Dijon mustard.