Perkins Potato Pancakes
- Number of Servings: 4
Ingredients
1 cup all-purpose flour1 cup whole milk4 eggs3 tablespoons butter, melted3 tablespoons sugar1/4 teaspoon baking powder1/2 teaspoon salt1 tablespoon chopped fresh parsley1 tablespoon minced onion2 1/2 cups frozen hash browns (defrosted)OR4 shredded fresh potatoes
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.
Number of Servings: 4
Recipe submitted by SparkPeople user PIKAPIKACHICK.
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.
Number of Servings: 4
Recipe submitted by SparkPeople user PIKAPIKACHICK.
Nutritional Info Amount Per Serving
- Calories: 588.7
- Total Fat: 26.9 g
- Cholesterol: 238.9 mg
- Sodium: 759.9 mg
- Total Carbs: 71.8 g
- Dietary Fiber: 4.1 g
- Protein: 14.6 g
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