Yield: 12 servings
|½ cup||Egg Beaters|
|¼ cup||Grated onion|
|4 larges||Potatoes, peeled and shredded (4c)|
|3 eaches||Tb liquid butter buds|
Combine Egg Beaters, flour, onion and pepper; set aside. Pat shredded potatoes dry with a paper towel. Stir into Egg Beaters mixture. In a nonstick skillet that has been sprayed with a nonstick spray, pour in 1½ tablespoons liquid Butter Buds. For each pancake, spoon ⅓ cup potato mixture into skillet, spreding to a 4" circle. Cook 5-6 minutes turning once to brown both sides. Remove and keep warm. Use remaining liquid Butter Buds as needed. Serve with applesauce if desired. Per serving: 106 cal., 0.2g ft (2%), 0mg chol., 2g fiber, 2g pro., 24g carb., 108mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-17-95