zz POTATO PANCAKES 0516

JHSEgg Beaters

Yield: 24 portions
Portion Size: 2 pancakes each
Change yield to  

Ingredients:SKU:Measure:
Frozen shredded hash brown potatoes 3 quarts
All-purpose flour 2 cups
Egg Beaters® Liquid Eggs, thawed29000 031694 cups
Salt 1 tbsp
Ground white pepper 2 tsp
Parsley 1/4 cup
White onion 2 ea
Wesson® Smart Choice Cottonseed/Canola Blend27000 633346 cups
J. Hungerford Smith® Raspberry Topping27000 119703 cups

Preparation:

  1. Place all ingredients except Wesson® Smart Choice Cottonseed/Canola Blend and J. Hungerford Smith® Raspberry Topping in a food processor and blend together.
  2. Heat Wesson® Smart Choice Cottonseed/Canola Blend in a large sauté pan and scoop about 2 oz. of batter into hot oil.
  3. Turn when cake starts to brown on one side and remove when both sides are cooked.
  4. Serve hot with J. Hungerford Smith® Raspberry Topping.
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Nutrition Facts
Serving Size 2 pancakes plus 2 Tbsp sauce
Servings Per Recipe 24 portions
Amount per Serving
Calories
208
% Daily Value*
Total fat
7%
5 g
Saturated fat
3%
1 g
Cholesterol
0%
0 MG
Sodium
17%
398 MG
Carbohydrate
12%
36 g
Dietary fiber
8%
2 g
Sugars
1%
15 g
Protein
12%
6 g
Vitamin A
12%
• Vitamin C
7%
Calcium
2%
• Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet