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|Egg beaters||2⁄3 Cup (10.67 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Onion||1⁄4 Cup (4 tbs), grated|
|Ground black pepper||1⁄4 Teaspoon|
|Potatoes||4 Large, peeled and shredded|
|Margarine||3 Tablespoon (Fleischmann's Divided)|
|Sweetened applesauce||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 1787 Calories from Fat 334
% Daily Value*
Total Fat 38 g57.9%
Saturated Fat 6.8 g34%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 453.1 mg18.9%
Total Carbohydrates 334 g111.4%
Dietary Fiber 34.9 g139.7%
Sugars 69.4 g
Protein 46 g91.5%
Vitamin A 74.1% Vitamin C 398.2%
Calcium 22.1% Iron 81.6%
*Based on a 2000 Calorie diet
Pat shredded potatoes dry with paper towel.
Stir into Egg Beaters® mixture.
In skillet, over medium-high heat, melt 1 1/2 tablespoons margarine.
For each pancake, spoon 1/3 cup potato mixture into skillet, spreading into 4-inch circle.
Cook for 5 to 6 minutes, turning over once to brown both sides.
Remove and keep warm.
Repeat to make a total of 12 pancakes, using remaining margarine as needed.
Garnish as desired and serve topped with applesauce.