Potato Pancakes

This recipe will make about 5 cups of batter

Directions:

1. Peel and shred the potatoes, then transfer them to a mixing bowl
2. Add the milk and eggs to the shredded potatoes and stir until well combined
3. Gradually mix in the flour, followed by cheese, onion powder, salt, baking powder, and black pepper.
4. Stir until fully incorporated.
5. Line your trays with parchment paper and pour the batter evenly, 
6. Add dividers if using for easy portions
7. Pre Freeze when possible
8. Freeze dry (my cycle time was 29 hours)
9. Powder the mix before packaging for a smoother texture.
10. Store in jars for short-term use or in mylar bags for long-term storage

Rehydration:

Add 2 cups of water to 2 cups of freeze-dried pancake mix. Allow to sit for 5 minutes. Stir and adjust the liquid if necessary. Cook in a skillet with a bit of oil

Notes:

For fluffier pancakes, use 50/50 milk and water when rehydrating

Nutritional Value Per 1 medium pancake about 1/8 th of recipe

Calories: 218 Protein: 9 g Fat: 5 g Carbohydrates: 33 g Sugar: 2 g Fiber: 1 g

Cycle times & rehydration for reference only. Your results may vary.