Instant Mashed Potato Pancakes - cooking recipe

Ingredients

1 1/4 cups instant potato flakes
2 teaspoons baking powder
3/4 cup flour
2 1/2 cups milk
2 eggs, beaten
2 tablespoons canola oil
1/2 cup green onion, finely sliced
1 teaspoon garlic powder or 1 teaspoon fresh garlic
salt or seasoning salt
pepper
canola oil (for frying, or for brushing griddle)

Preparation

Combine potato flakes, baking powder and flour in a medium bowl. Mix well.
Combine milk (or stock), eggs and oil in another bowl. Beat well.
Add green onion and spices to wet ingredients.
Pour wet ingredients into dry.
Using a fork, blend until large lumps are gone. Batter should be slightly lumpy.
In 10 inch nonstick skillet heat oil or heat griddle to about 375 degrees
Drop 1/3 c.batter into skillet or onto griddle.
Cook until bottoms of pancakes are browned and bubbles on surface begin to break. Flip pancakes and brown other side.
Remove to serving plate and serve with applesauce and/or sour cream.