Potato Pancakes - cooking recipe

Ingredients

1/2 c. Egg Beaters
1/3 c. all-purpose flour
1/4 c. grated onion
1/4 tsp. black pepper
4 large potatoes, peeled and shredded (about 4 c.)
3 Tbsp. liquid Butter Buds
1 1/2 c. applesauce

Preparation

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 nonfat cooking spray, pour 1 1/2 tablespoons of liquid Butter Buds.
For each pancake, spoon 1/3 cup potato mixture into skillet, spreading to a 4-inch circle.
Cook 5 to 6 minutes, turning once to brown on both sides.
Remove and keep warm.
Use remaining liquid Butter Buds as needed.
Serve with applesauce, if desired.
Yields 12 pancakes.