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Classic American pancakes served with golden hash browns for a delicious breakfast

Pancakes and Hash Browns

Delightful fluffy pancakes paired with crispy, golden hash browns, perfect for a classic American breakfast.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 375
Ingredients Method Notes

Ingredients
  

For the Pancakes
  • 1.5 cups All-purpose flour The cornerstone of our pancakes, giving them a lovely fluffy texture.
  • 1 tbsp Baking powder This is what makes the pancakes rise.
  • 2 large Eggs, whipped Essential for structure and richness.
  • 1.25 cups Milk For creaminess and moisture; whole milk recommended.
  • 2 tbsp Melted butter Provides a rich, buttery flavor.
  • 2 tsp Sugar A hint of sweetness.
  • 0.5 tsp Salt Enhances all the flavors.
  • to taste Non-stick spray or butter To prevent sticking while frying.
For the Hash Browns
  • 3 large Potatoes, preferably russet Yields crispy shreds.
  • to taste Salt and pepper Simple yet effective seasoning.
  • 6 tbsp Oil For frying until crispy.

Method
 

Making the Pancakes
  1. Mix the dry ingredients – flour, baking powder, sugar, and salt – in a large bowl. Create a well in the center of the mixture.
  2. Pour in the wet ingredients: the whipped eggs, milk, and melted butter. Gently mix until a smooth batter forms.
  3. Heat a griddle or cast iron pan over medium heat. Lightly spray with non-stick spray or brush with butter.
  4. Pour a ladleful of the batter onto the pan. Cook until bubbles form on top (about 30 seconds).
  5. Flip the pancake and cook until golden brown (another 30 seconds). Remove and keep warm. Repeat with remaining batter.
  6. Serve warm with butter and maple syrup.
Making the Hash Browns
  1. Peel and shred the potatoes using a box shredder with the large blade.
  2. Rinse the shredded potatoes under cold water multiple times to remove excess starch.
  3. Thoroughly dry the shredded potatoes, using cheesecloth if necessary.
  4. Heat a cast iron pan and add 2 tablespoons of oil.
  5. Drop a ladleful of the dried potato mixture into the pan, seasoning with salt and pepper. Cook undisturbed for about 3 minutes.
  6. Press down gently to form a cake, then flip carefully to cook until golden and crisp.
  7. Remove and serve hot with pancakes or enjoy with ketchup.

Notes

Let the pancake batter rest for 5-10 minutes for extra fluffiness. Don’t skip rinsing your potatoes for a perfect crunch. Add chocolate chips, blueberries, or nuts to the pancake batter for a twist!