This recipe uses a pancake mix. We used Pamela’s gluten-free brand. You are welcome to use your favorite pancake brand for this recipe.
Ingredients:
- 1 cup pancake mix
- 2 cups shredded hash browns (Note: if using frozen hash browns, thaw and place in a dish towel. Squeeze out all of the excess water before adding to the bowl.
- 1 cup canned corn
- 2 eggs, beaten
- 3/4 cup buttermilk
- 2-3 TBSP MOB Spanish Romesco Sauce
- 2-3 TBSP Parsley, chopped
- Zest of one lemon
- Oil for pan frying
Method:
- In a medium sized bowl add the pancake mix, potatoes, corn, eggs, buttermilk, Romesco sauce, parsley, lemon zest and salt and pepper to taste.
- Use a wooden spoon to combine all of the ingredients throughly.
- Heat oil in a cast iron pan or non-stick skillet. Once oil is hot, add 3-4 tablespoons for the batter to the pan. Sear both sides until golden brown.
- Optional: Sour cream and Romesco Dip- For a dipping sauce, combine sour cream and romesco to taste.
