1/2 c Egg Beaters 4 lg Potatoes, peeled and
1/3 c Flour -shredded (4c)
1/4 c Grated onion 3 ea Tb liquid butter buds
1/4 t Pepper 1 1/2 c 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
1 1/2 tablespoons liquid Butter Buds. For each pancake, spoon 1/3 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.
Yields
12 servings