Pronto Potato Pancakes....2 Pts
Jan 26, 2007 5:32:57 GMT -8
Post by carol on Jan 26, 2007 5:32:57 GMT -8
Pronto Potato Pancakes
2 cups frozen loose-packed shredded hash brown potatoes
6 tbsp Bisquick reduced fat baking mix
2 eggs, lightly beaten or equivalent egg substitute
1/2 cup finely chopped onion
1/2 tsp Jo's Lemon Herb Pepper or any other
Spray a large griddle or skillet with butter flavored cooking spray and place over medium heat.
In large bowl combine potatoes, baking mix, eggs, onion and Jo's lemon pepper. Mix well to combine.
Using a 1/3 measuring cup as a guide drop batter on hot griddle to form 4 pancakes.
Cook over med high heat for 4-5 mins on each side or til browned. Serve
HINT: Mr. Dell's frozen shredded potatoes are a good choice or raw shredded potatoes, rinsed and patted dry may be used.
Serves 4
HE: 107 cals,3g fat, 5g pro, 15g ca, 165mg so, 30mgCl, 1g fi
Diabetic: 1 St, 1/2 mt
Healthy Exchanges January 2005 newsletter , page 4.
2 cups frozen loose-packed shredded hash brown potatoes
6 tbsp Bisquick reduced fat baking mix
2 eggs, lightly beaten or equivalent egg substitute
1/2 cup finely chopped onion
1/2 tsp Jo's Lemon Herb Pepper or any other
Spray a large griddle or skillet with butter flavored cooking spray and place over medium heat.
In large bowl combine potatoes, baking mix, eggs, onion and Jo's lemon pepper. Mix well to combine.
Using a 1/3 measuring cup as a guide drop batter on hot griddle to form 4 pancakes.
Cook over med high heat for 4-5 mins on each side or til browned. Serve
HINT: Mr. Dell's frozen shredded potatoes are a good choice or raw shredded potatoes, rinsed and patted dry may be used.
Serves 4
HE: 107 cals,3g fat, 5g pro, 15g ca, 165mg so, 30mgCl, 1g fi
Diabetic: 1 St, 1/2 mt
Healthy Exchanges January 2005 newsletter , page 4.