Latkes (Potato Pancakes)- Breakfast Ideas

Makes 12 servings (1 pancake each) 2/3 cup Egg Beaters® Original 1/3 cup all-purpose flour 1/4 cup finely chopped onion 1/4 teaspoon ground black pepper 1/8 teaspoon salt

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    Default Latkes (Potato Pancakes)

    Makes 12 servings (1 pancake each)




    2/3 cup Egg Beaters® Original
    1/3 cup all-purpose flour
    1/4 cup finely chopped onion
    1/4 teaspoon ground black pepper
    1/8 teaspoon salt
    4 cups frozen Inland Valley® Simply Shreds? potatoes, thawed
    4 tablespoons Fleischmann's® Original Margarine-stick (4 tbsp = 1/2 stick)
    1-1/2 cups sweetened applesauce


    Directions
    Beat Egg Beaters, flour, onions, pepper and salt in medium bowl with wire whisk until well blended. Stir in potatoes; set aside.
    Melt 1 tablespoon of the Fleischmann's in large skillet over medium-high heat; tilt skillet to evenly coat bottom with melted Fleishmann's. Ladle batter into hot skillet to make 3 pancakes, using 1/3 cup batter for each. Spread batter into 4-inch circles. Cook 2 minutes on each side, or until browned on both sides. Remove from skillet; cover to keep warm. Repeat 3 times to make a total of 12 pancakes, using 1 tablespoon of the remaining Fleischmann's for each new batch.
    Serve each pancake topped with 2 tablespoons applesauce.

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