INGREDIENTS:12 cups frozen hash browns
6 Tbsps. drawn butter
Cinnamon and sugar for sprinkling
12 cups prepared pancake batterDIRECTIONS:1. On a preheated 350ºF griddle, cook hash browns in drawn butter until crisp, making sure they stay loose and separated. Sprinkle with cinnamon and sugar.
2. Divide hash browns into 24 equal sections on griddle. Pour ½ cup pancake batter over each section of hash browns, making sure to blend thoroughly.
3. Cook each side. Remove to plate and double stack each cake.
4. Garnish with powdered sugar, maple syrup and fresh berries.SERVINGS:24 pancakes (2 per serving)From:Recipe from Lamb Weston