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 hash browns (defrosted)
OR
4 shredded
fresh potatoes
Directions:
Combine all
of the ingredients, except the potatoes, in a large mixing bowl. Beat by
hand or with an electric mixer until smooth.
Add the potatoes to
the batter and mix by hand until the potatoes are well combined.
Let the batter rest while you preheat a skillet or griddle to
about medium heat. Grease the pan with a little butter.
Ladle 1/4
cup dollops of batter into the pan. Cook as many at a time as will fit
comfortably into your pan. Cook each pancake for 1 1/2 to 2 minutes per
side until brown. Serve in a fanned out stack with a pat of butter on
top.
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