Potato Pancakes

We created this recipe to serve to a family having a reunion at our inn. They were all very concerned about fat and cholesterol in their diets, and were delighted by this modern version of an old favorite. The cool applesauce and sour cream mellow the savory bite of the pepper and onion.

• 1 26 oz. bag frozen shredded potatoes, thawed overnight
• 2 tbl flour
• 2 tea salt, or to taste
• 1 tea coarsely ground pepper
• ½ tea thyme
• 1 carton Egg Beaters
• 4 tbl corn oil
• 3 green onions, finely chopped
  
  Thoroughly mix all ingredients in a large bowl. Spoon mixture onto hot griddle and spread into ¼ inch pancakes. Cook about 8 minutes each side or until pancakes are browned and crispy. Pancakes can be lightly cooked and held in a warm oven, then returned to the hot griddle and finished later. Serve with apple sauce and non-fat sour cream on the side. Makes 12 pancakes.

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