Potato Pancakes with Cinnamon Apples

By melanieroe

Prep Time: 10 min
Total Time: 20 min
Makes: 6 servings (three 4-inch pancakes each)

Nutrition Information:
1 Serving: Calories 280 (Calories from Fat 40); Total Fat 4 1/2g (Saturated Fat 1 1/2g, Trans Fat 0g); Cholesterol 110mg; Sodium 580mg; Total Carbohydrate 53g (Dietary Fiber 4g, Sugars 20g); Protein 7g Percent Daily Value*: Vitamin A 4%; Vitamin C 10%; Calcium 8%; Iron 8% Exchanges: 2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Vegetable; 1/2 Fat Carbohydrate Choices: 3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• Potato Pancakes:
• 1/2 cup Original Bisquick® mix
• 1/2 cup milk
• 1 teaspoon salt
• 3 eggs
• 3 cups finely shredded uncooked potatoes
• Cinnamon Apples:
• 3 medium unpeeled tart cooking apples (Granny Smith, Greening, Rome, Braeburn), sliced (3 cups)
• 1/2 cup water
• 1/3 cup sugar
• 1 teaspoon ground cinnamon

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

1. In large bowl, mix Bisquick, milk, salt and eggs until blended. Stir in potatoes.
2. Heat griddle or skillet over medium heat or to 375°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease with butter if necessary.
3. For each pancake, pour slightly less than 1/4 cup batter from cup or pitcher onto hot griddle, spreading each slightly to make 4-inch pancake. Cook until dry around edges. Turn and cook other side until golden brown. Keep pancakes warm.
4. In 2-quart microwavable casserole or large microwavable bowl, mix apple slices, water, sugar and cinnamon. Cover and microwave on High 5 minutes. Uncover and stir. Microwave uncovered about 5 minutes longer or until apples are tender when pierced with fork. Serve with Potato Pancakes.