Parmesan Potato Pancakes
- 2 large eggs
- 1 cup water
- 2/3 cup potato flakes
- 2/3 cup all purpose flour
- 1/3 cup grated Parmesan cheese
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon Canola oil
Beat eggs with water. Stir in flakes, flour, cheese, baing powder, and salt. Let stand 5 minutes.
In a 12 inch skillet, heat canola oil on medium high. Drop half batter by 1/4 cup into hot skillet - cook 2 minutes per siee or until puffed and golden. Transfer to rack on cookie sheet.
Repeat with remaining potato mixture and oil.