Ingredients
Makes 3 to 4 servings
1 cup all-purpose flour
1 cup whole milk
4 eggs
3 tablespoons butter, melted
3 tablespoons sugar
½ teaspoon baking powder
½ teaspoon salt
1 tablespoon chopped fresh parsley
1 tablespoon minced onion
2 ½ cups frozen hash browns, thawed, or shredded fresh potatoes (3 to 4); see note
Directions
To prepare batter:
Combine all of the ingredients, except potatoes and butter, in a large mixing bowl. Beat by hand or with an electric mixer until smooth.
Add 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 medium heat. Grease the pan with a little butter.
Ladle ¼-cup dollops of batter into the pan. Cook as many at a time as will fit comfortably in your pan. Cook each pancakes for 1 ½ to 2 minutes per side, until brown. Serve in a fanned-out stack with a pat of butter on top. Serve syrup on the side, if desired.
NOTE: fresh shredded potatoes have more moisture than frozen ones, so you might need to add a couple more tablespoons flour to the batter