PANCAKE WITH MUSHROOM JULIENNE
cup all-purpose flour
1 cup whole milk
3 tablespoons butter, melted
3 tablespoons sugar
1/4 teaspoon baking powder
1/2 teaspoon salt
1 tablespoon chopped fresh parsley
tablespoon chopped fresh cilantro
1 tablespoon minced onion
1 pack frozen hash browns (defrosted)
Combine all of the ingredients, except the potatoes, in a
large mixing bowl. Beat by hand or with an electric mixer
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
as you can fit comfortably into your pan. Cook each pancake
for 1 1/2 to 2 minutes per side until brown. Serve with
Mushroom Julienne, recipe follows.
2 tablespoon unsalted butter
1 pound mushrooms (any kind), cleaned, trimmed, and cut into
quarters or sixths, depending on their size
1 small garlic clove, minced
1/2 cup sour cream
3 tablespoon chopped fresh parsley
Salt and freshly ground pepper
Melt the butter in a large heavy skillet over medium heat.
Add the mushrooms and sauté, stirring, until most of the
liquid they release has evaporated and the mushrooms are
nicely browned, about 10 minutes.