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 mins
Cook Time40 minutes mins
Total Time1 hour hr 20 minutes mins
Course: Breakfast, Easy recipe, Pancakes, Snacks
Cuisine: American
Diet: Low Calorie
Servings: 4 People
Calories: 711kcal
bowl
Cast Iron Pan
Tray
plate
Cheese cloth
To make Pancakes -
- 1½ cup All purpose flour
- 1 tablespoon Baking powder
- 2 large Eggs whipped
- 1¼ 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
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!
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