Potato pancakes - butter busters ^

Yield: 12 servings

Measure Ingredient
½ cup Egg Beaters
⅓ cup Flour
¼ cup Grated onion
¼ teaspoon Pepper
4 larges Potatoes, peeled and shredded (4c)
3 eaches Tb liquid butter buds
1½ cup Applesauce

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

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