Potato Pancackes

My mom made these often for our family when we were kids.  I’ve tweaked the recipe a bit, and I prefer to use frozen shredded potatoes because after quickly microwaving them, they cook through very well, where as if you use raw potatoes the outside of the pancakes may be overcooked and dry, while the potatoes in the center might still be crunchy.  And we like quite a bit of onions in ours, but feel free to scale it down, or just use a couple tablespoons of dried minced onion.
3/4 c flour
3/4 c milk
3 eggs
2 T butter, melted
2 T sugar
1/4 tsp baking powder
1/4 tsp salt
1 T dried parsley
1/2 c chopped onion
3 c frozen shredded hashbrowns
Combine all ingredients except the onions and hashbrowns in a large bowl.
Whisk or stir until smooth.
Microwave the hashbrowns for 3 minutes on high.
Add hashrowns and onions to batter.
Heat pan or griddle to medium high heat.
Grease with a little butter, drizzle of oil, or nonstick spray.
Drop batter using a 1/3 cup measuring cup.
(Don’t overcrowd.) Cook for a couple minutes on each side until browned.
Serve hot with butter and syrup.
Makes about 10 pancakes.
VARIATION: Add chopped chives (or green onions) to batter.
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