Potato & Vegetable Pancakes

By kuca_murisa

Prepared pancakes can be trasferred to zip-top freezer bags and frozen for up to 1 month.

Ingredients

• 3/4 cup (175 mL) all-purpose flour
• 1 tsp (5 mL) baking powder
• 3/4 tsp (4 mL) each salt and pepper
• 1 carton (500 g) Egg Creations™ (Garden Vegetable), well shaken
• 1/2 cup (125 mL) 2% milk
• 1 pkg (600 g) Mc Cain® Breakfast Potatoes Diced
• Vegetable Hashbrowns
• 1/3 cup (75 mL) finely chopped green onion

Details

Servings 6

Preparation

Step 1

1. Mix flour with baking powder, salt and pepper; whisk in eggs and milk until smooth. Stir in hashbrowns and green onion until evenly distributed.

2. Set a large, non-stick skillet over medium heat; lightly coat with non-stick cooking spray. Drop batter by scant ½ cup (125 mL) measures into skillet. Cook, in batches, for 5 minutes or until set on the bottom and bubbles appear on top. Flip and cook for an additional 4 to 5 minutes or until golden; hold in a warm oven until ready to serve. Repeat with additional cooking spray and remaining batter to make 12 pancakes.

DIP: Combine ½ cup (125 mL) light sour cream with 2 tbsp (30 mL) chopped fresh dill and 2 tsp (10 mL) Dijon mustard.

NUTRIENTSPERSERVING(2 pancakes): Cal: 265 | Fat: 6 g | Sat
Fat: 1 g | Carb: 34 g | Fibre: 3 g | Prot: 12 g | Sodium: 610 mg