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Pancakes and Hash Browns served in a dish
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Classic American Breakfast – Pancakes and Hash Browns

The recipe I have here for the pancakes and hash brown is very basic recipe. One could always add ingredients to make it to their liking. It is a pretty filling breakfast, so if you are in for a long morning this should keep you filled up for quite a while.
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Easy recipe, Pancakes, Snacks
Cuisine: American
Diet: Low Calorie
Servings: 4 People
Calories: 711kcal

Equipment

  • bowl
  • Cast Iron Pan
  • Tray
  • plate
  • Cheese cloth

Ingredients

To make Pancakes -

  • cup All purpose flour
  • 1 tablespoon Baking powder
  • 2 large Eggs whipped
  • cup Mil
  • 2 tablespoon Butter melted
  • 2 teaspoon Sugar
  • ½ teaspoon Salt
  • Non stick spray or butter for frying the pancakes

To make Hash browns -

  • 3 large Potatoes preferably russet
  • to taste Salt
  • to taste Pepper
  • 6 tablespoon Oil to cook the hash browns

Instructions

To make Pancakes -

  • Mix the dry ingredients in a bowl and make a well in the center.
  • Add all the wet ingredients and mix well to form a smooth batter.
  • In the meantime heat a griddle or cast iron pan. Spray some non stick spray or apply some butter on the pan and then pour a ladleful of batter in the pan.
  • When you see bubbles on top, it’s time to flip the pancake. On medium heat, it takes only about 30 sec/side to cook. Remove when cooked and keep it warm.
  • Repeat with the rest of the batter.
  • Serve warm with some butter and lots of maple syrup (try to use the pure maple syrup if you can).

To make Hash browns -

  • Scrape the skin from the potatoes and shred it using a box shredder. Use the large blade to shred the potatoes.
  • Now rinse the shredded potatoes well under cold water at least 2 or 3 times to get rid of all the starch.
  • Dry the potatoes really well. I used cheesecloth to wring out all the moisture from the potatoes and then used paper towels to take out the remaining moisture.
  • When the potatoes are drying up, heat a large cast iron pan.
  • Add about 2 tablespoon of oil and then drop a ladle full of potatoes on the pan. Add salt and pepper in the potatoes and let it cook undisturbed for about 3 minutes (in medium heat). You could use a flat spatula to press on the potatoes to help form a tight cake.
  • Carefully flip the potatoes and let it cook on the other side.
  • Remove and serve hot this Classic American Breakfast with ketchup!

Nutrition

Calories: 711kcal | Carbohydrates: 91g | Protein: 16g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 745mg | Potassium: 1353mg | Fiber: 7g | Sugar: 8g | Vitamin A: 439IU | Vitamin C: 55mg | Calcium: 319mg | Iron: 5mg