Pancakes and Hash Browns

Pancake and hashbrown

Ingredients:

For pancakes

  • Multigrain pancake and waffle mix, ¾ cup
  • Canola / vegetable oil, 1 tbsp
  • ½ milk or water, more if necessary

For hash browns

  • 3 medium size potatoes
  • Olive oil, 1 tsp
  • Black pepper, coarsely ground, ¼ tsp
  • Salt to taste
  • Lime juice, 1 tsp

Method:

Pancakes

  1. Stir the pancake mix with milk / water till lumps disappear
  2. Heat lightly oiled pan
  3. Pour the mix to form a round and medium-thick cake
  4. Add any berries such as blueberries on the cake
  5. When the surface starts to bubble and edge starts to dry, gently turn the cake and cook the other side for 2-3 minutes
  6. Serve with maple syrup

Hash browns

  1. Wash and skin the potatoes
  2. Cut the potatoes in ½ inch or 1 cm cubes
  3. Toss the potato cubes with oil, salt and pepper
  4. Tightly wrap the potatoes in silver foil and put the potato pouch on your grill or in an oven for 25-30 minutes, turning the pouch sides a couple of times
  5. Squeeze some lime juice when serving the potatoes

Servers: 2

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