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We created this recipe to serve to a family having a reunion at our inn. They were all
very concerned about fat and cholesterol in their diets, and were delighted by this
modern version of an old favorite. The cool applesauce and sour cream mellow the bite of
the pepper and onion.
1 26 oz. bag frozen shredded
potatoes, thawed overnight
2 tbl flour
2 tea salt, or to taste
1 tea coarsely ground pepper
½ tea thyme1 carton Egg Beaters
4 tbl corn oil
3 green onions, finely chopped
Thoroughly mix all ingredients in a large bowl. Spoon mixture onto hot griddle and
spread into ¼ inch pancakes. Cook about 8 minutes each side or until pancakes are
browned and crispy. Pancakes can be lightly cooked and held in a warm oven, then
returned to the hot griddle and finished later. Serve with apple sauce and non-fat
sour cream on the side. Makes 12 pancakes.
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