Potato Pancakes

1. 1

   Combine Egg Beaters, flour, onion and pepper; set aside.

2. 2

   Pat shredded potatoes dry with a paper towel.

3. 3

   Stir into Egg Beaters mixture.

4. 4

   In a nonstick skillet that has been sprayed with a nonfat cooking spray, pour 1 1/2 tablespoons of liquid Butter Buds.

5. 5

   For each pancake, spoon 1/3 cup potato mixture into skillet, spreading to a 4-inch circle.

6. 6

   Cook 5 to 6 minutes, turning once to brown on both sides.

7. 7

   Remove and keep warm.

8. 8

   Use remaining liquid Butter Buds as needed.

9. 9

   Serve with applesauce, if desired.

10. 10

    Yields 12 pancakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.