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2 servings instant mashed potato flakes |
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Water |
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2 eggs |
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1 teaspoon sugar |
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1/4 teaspoon ground cinnamon |
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1/2 cup chopped apple such as Golden Delicious, Winesap, Granny Smith or Rome Beauty, peeled, if desired |
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2 tablespoons chopped pecans |
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Reduced-fat sour cream or applesauce, optional |
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Pecan halves, optional |
Omitting butter and salt, prepare potatoes with water according to package directions. In medium bowl, beat together eggs, sugar and cinnamon until well blended. Beat into potatoes. Stir in apple and chopped pecans.
For each pancake, spoon 1/3 cup batter onto hot, lightly greased skillet or griddle (380° F for electric griddle). Cook on both sides until golden brown. Serve hot plain or with sour cream and pecan halves, if desired.
Nutrition information per serving of 1/2 recipe without sour cream and pecan halves: calories 216, total fat 10 gm, cholesterol 213 mg, sodium 90 mg, potassium 252 mg, carbohydrate 25 gm, protein 8 gm and 10% or more of the RDI for vitamin C, riboflavin, thiamin, phosphorus
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